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Ingredients
- 2 (14 1/2 oz) reduced sodium fat free chicken broth
- 1 jar (16 oz) Taaco Bell home original Salsa
- 1 (15 oz) kidney beans, drained and rinsed
- 1 (7 oz) whole kernel corn, drained
- 3/4 c. elbow macaroni
- 1 c. halved zucchini slices
- 1/2 t. cumin
- 1/2 c. Kraft Mexican style shredded cheese
Preparation
Step 1
Mix broth, salsa, beans and corn in 3 quart saucepan. Bring to boil over medium heat. Add macaroni, zucchini and cumin; return to boil. Reduce heat to medium; simmer 20 minutes or until macaroni is tender.
Spoon into 4 soup bowls; top each serving with 2 T. cheese.
Can use black beans or pinto in place of kidney.