1(14.5 ounce) can fat-free chicken broth or vegetable broth
1(7 ounce) can green chiles
1(14.5 ounce) can diced tomatoes
3/8cupshredded reduced-fat Monterey Jack or cheddar cheese
Instructions
In a nonstick medium sized pan, cook the red bell pepper and onion in the lime juice and red wine vinegar until the vegetables are tender, about 5 minutes. Mix up the vegetables half way through.
Add garlic, cumin, and chili powder. Mix and allow to cook 2 more minutes.
Mix in tomatoes, green chiles, broth and black beans. Bring to a boil; reduce heat and allow to simmer 10 minutes more.
Serve warm. Each (1 cup) bowl will get 1 tablespoon cheese. Add more or less, according to your taste.
Other toppings that go great with this soup are tortilla chip, sour cream and avocado.
Nutrition Facts
Mexican Black Bean and Tomato Soup
Amount Per Serving (1 cup soup and 1 tablespoon shredded cheese)
Calories 142Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 520mg23%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 4g4%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.