Mexican Corn and Bean Soup

For a vegetarian supper, you can substitute vegetable broth for the chicken broth.

Yield: 3 servings (serving size: 1 2/3 cups soup and 1 lime slice)

Ingredients

• 2  teaspoons  olive oil
• 1/2  cup  frozen chopped onion
• 1  teaspoon  ground cumin
• 1  teaspoon  bottled minced garlic
• 1/2  teaspoon  dried oregano
• 1  cup  frozen whole-kernel corn
• 1/4  teaspoon  black pepper
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  (15-ounce) can black beans, drained
• 1  (14.5-ounce) can diced tomatoes and green chiles, undrained
• 3  lime slices

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.

Nutritional Information

Calories:

241 (16% from fat)

Fat:

4.2g (sat 0.5g,mono 2.4g,poly 0.5g)

Protein:

12.7g

Carbohydrate:

44.7g

Fiber:

12.4g

Cholesterol:

0.0mg

Iron:

3.2mg

Sodium:

722mg

Calcium:

87mg