Thick and Hearty Tex-Mex Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
fat-free refried beans |
|
4 |
ounces |
green chilies -- drained & diced |
|
14 1/2 |
ounces |
tomatoes with green chilies - drained |
|
2 |
cloves |
garlic -- minced |
|
1 |
medium |
onion -- minced |
|
11 |
ounces |
corn with red & green peppers -- drained |
|
1 |
cup |
red wine |
| 8 | ounces | no salt added chicken broth |
|
1 |
tablespoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/4 |
teaspoon |
pepper |
| 1/2 | teaspoon | oregano |
|
1 |
cup |
4 cheese style shredded Mexican cheese |
|
4 |
ounces |
black olives - sliced |
|
8 |
ounces |
mushrooms - sliced |
|
1 |
medium |
green bell pepper, seeded & diced |
| Combine all the ingredients, except cheese, in a large pot or Dutch oven. Stir to breakup beans. Heat over medium heat until soup comes to a boil. |
| Reduce heat to low and simmer for 30 minutes.
Serve in a bowl sprinkled with the cheese. Makes 8 servings. |
| Per Serving: 192 Calories; 6g Fat (29.3% calories from fat); 9g Protein; 25g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 799mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. |