Tarascan Soup

Serves 8


  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 4 large garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans pinto beans, undrained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup (4 ounces) reduced-fat Monterey Jack cheese, shredded
  • 16 baked tortilla chips, crushed (about 1 cup)

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in tomatoes; cook 5 minutes. Place beans in a blender or food processor; process until smooth. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan; bring to a boil. Reduce heat to medium-low; cook 18 minutes. Serve with cheese and chips if desired.

Serv. Size: 1 cup

Amount Per Serving

Cals: 266 From Fat: 18

Total Fat: 5.4g

Cholesterol: 9mg

Sodium: 788mg

Total Carb: 40.2g

Dietary Fiber: 5.9g

Sugars: na

Protein: 15.4g