Nacho Bean Soup

By Tonya_Speed

NUTRITION per serving: 374 Calories; 5g Fat; 17g Protein; 70g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1081mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 7

Ingredients

• 3 cups canned Great Northern beans, drained and rinsed
• 1 1/2 cups canned pinto beans, drained and rinsed
• 1 1/2 cups canned whole kernel corn, drained and rinsed
• 1 1/2 cups canned diced tomatoes, undrained
• 1 1/2 cups tomato sauce
• 3/4 cup canned diced green chilies
• 3 cups water
• 1 cup chopped onion
• 1/4 tablespoon chopped cilantro
• 1/4 teaspoon black pepper
• 3 ounces nacho-flavored tortilla chips, crushed

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large saucepan with a tight-fitting lid, combine all ingredients, except tortilla chips, over medium-high heat. Bring to a boil then reduce heat, cover and simmer for at least 20 minutes or until onion is tender. Serve in bowls and sprinkle with crushed tortilla chips.

SERVING SUGGESTION: A relish tray of cherry tomatoes, baby carrots and whole black olives. Add some warm corn muffins and butter.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.