Recipe - Southwestern Vegetable Soup

1 tablespoon Margarine
One half cup Onion; minced
One half teaspoon Ground cumin
3 cup Lowsodium chicken broth
1 One half cup Canned chopped tomatoes with
green chiles and juice
6 ounce Cooked kidney beans; drained
One half cup Green beans; chopped
One half cup Creamstyle corn
2 tablespoon Tomato paste
1 teaspoon Lowsodium beef bouillon
granules
2 6" corn tortillas; cut into
1/4" strips
2 One fourth ounce Monterey Jack cheese;
shredded

1. In large nonstick saucepan, melt margarine over mediumhigh heat
until bubbling; 30 seconds. Add onion and cook, stirring constantly, until
translucent, 3 minutes. Sprinkle with cumin and cook 1 minute more.
2. Add chicken broth, tomatoes, kidney beans, green beans, corn, tomato
paste and bouillon granules; cover and bring to a boil. Reduce heat to low
and simmer, covered; 30 minutes.
3. Meanwhile, spray medium nonstick skillet with nonstick cooking spray
and place over mediumhigh heat, 30 seconds. Add tortilla strips and cook,
stirring constantly, until lightly toasted, 34 minutes; set aside.
4. Divide soup evenly into 6 serving bowls; top each with one sixth of
the tortilla strips and shredded cheese. Serve immediately.

Serving (about 1 cup) provides: One half FA, 1 V, 1 P, One half B, 10 C. Per
serving: 165 cal, 9 g pro, 21 g car, 7 g fat (3 g sat), 499 mg sod,
11 mg chol, 4 g fib.

Source: "Weight Watchers," April 1995. Adapted from Chili's Grill & Bar.
A colorful and spicy soup that's a warming meal in a bowl! Adaptation is
pleasantly hot and spicy, thanks to the tomatoes and chiles; add a pinch of
ground red pepper if you like it extra hot. Try it with corn bread or rice
on the side, and a crisp green salad.

Formatted for MM by Joyce Burton.
Posted to BakeryShoppe Digest V1 #459 by Laura Harpole
harpoe@pioneernet.com on Apr 15, 1997