Tortilla Soup

Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.

Yield: 6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)

Ingredients

• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1  teaspoon  bottled minced garlic
• 2  tablespoons  fajita seasoning (such as McCormick)
• 2 1/4  cups  water
• 2  (15-ounce) cans pinto beans, drained and rinsed
• 1  (28-ounce) can diced tomatoes, undrained
• 1  (14-ounce) can fat-free, less sodium chicken broth
• 2  (4-ounce) cans chopped green chiles
• 3  tablespoons  fresh lime juice
• 1 1/2  cups  (6 ounces) shredded reduced-fat cheddar cheese
• 3/4  cup  crushed baked tortilla chips

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.

Nutritional Information

Calories:

292 (18% from fat)

Fat:

5.8g (sat 1.8g,mono 2.6g,poly 0.9g)

Protein:

18.5g

Carbohydrate:

43.8g

Fiber:

9.3g

Cholesterol:

6mg

Iron:

2.4mg

Sodium:

1262mg

Calcium:

264mg