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Tortilla Soup with Baked Chips


Nutrition Information
Calories: 260
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 540mg
Carbohydrates: 50g
Dietary Fiber: 7g
Sugars: 1.8g
Protein: 13g
Vitamin A: 245iu (4%)
Vitamin C: 6mg (10%)
Calcium: 228mg (22%)
Iron: 5.3mg (29%)
Yield: Serves 4. 1 cup per serving.

1 15-ounce can kidney beans, drained and rinsed
1 cup prepared salsa
1 cup frozen corn kernels
1/2 cup white rice
3 cups water
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
2 cups baked tortilla chips

Add all ingredients except tortilla chips to large dutch oven (4-6 quart) and bring to a boil. Cover, reduce heat to simmering and allow to cook for 12-15 minutes or until rice is done.

Serve in bowls with 1/2 cup of tortilla chips floating on top of each one. A teaspoon of nonfat plain yogurt is optional for garnish.

Total Preparation & Cooking Time: 20 min. (5 Prep, 15 Cook)

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