Bean Burrito Soup

By smaier

The family will love this “burrito in a bowl”—a soup of chunky vegetables, beans, and broth, colorfully topped with tortilla, cheese, sour cream, and cilantro.

PointsPlus™ Value: 5
Servings: 4
Preparation Time: 9 min
Cooking Time: 16 min
Level of Difficulty: Easy

Ingredients

• 2 cup(s) reduced-sodium chicken broth
• 16 oz fat-free canned refried beans
• 16 oz frozen mixed vegetables
• 2 Tbsp Las Palmas Diced green chiles, mild variety, or other brand
• 2 clove(s) garlic clove(s), minced (medium)
• 1 Tbsp chili powder
• 1 medium tortilla, flour, fat-free, 6-inch, cut into thin strips (about 1⁄2 cup)
• 6 Tbsp low-fat shredded cheddar cheese
• 6 Tbsp fat-free sour cream
• 3 Tbsp cilantro, fresh, chopped

Details

Servings 4
Preparation time 9mins
Cooking time 25mins

Preparation

Step 1

Bring the broth and beans to a boil in a large saucepan over medium-high heat. Add the mixed vegetables, chiles, garlic, and chili powder; return to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 6 minutes.


Divide the soup evenly among 4 bowls. Top each bowl with about 2 tablespoons tortilla strips, 1 1⁄2 tablespoons each of cheese and sour cream, then a sprinkling of chopped cilantro. Yields 1 1⁄2 cups soup with toppings per serving.