Tex-Mex Vegetable Soup

By lkalemba

Ingredients

• 1 package (19 oz) Green Giant® frozen broccoli and carrots in a garlic herb sauce
• 1 jar (16 oz) Old El Paso® thick-and-chunky salsa (2 cups)
• 1 can (15 oz) Progresso® black beans, rinsed and drained
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 2 cups water
• 1 teaspoon chili powder
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• Sour cream, if desired

Details

Servings 1
Cooking time 20mins
Adapted from pillsbury.com

Preparation

Step 1

Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.

Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.

Tip:

There are two types of ground chilies available. One is strictly ground chilies with nothing else added; it's quite spicy. Chili powder is a blend, containing ground chilies and other spices such as cumin, oregano, garlic, coriander and cloves, and is milder.