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Southwestern Black Bean Soup




Source of Recipe


Woman's Day


Recipe Introduction


Serve this 25-minute main-dish soup with a salad of romaine and sliced orange and jicama.




List of Ingredients




3 tsp olive oil
2 bell peppers, preferably red and/or yellow, chopped
1 Tbsp chili powder
1 can (14 1/2 oz) diced tomatoes with garlic and onion
2 cups (10 oz) frozen corn kernels
1 can (19 oz) black beans, rinsed
2/3 cup packed fresh cilantro, chopped
1 can (14 1/2 oz) vegetable broth plus 1/2 can water
4 lowfat flour tortillas



Recipe



1. Heat oven to 400øF. Heat 1 tsp oil in a large saucepan. Add peppers and cook over medium heat 5 minutes or until tender. Stir in chili powder; cook 30 seconds until fragrant. Stir in remaining ingredients except tortillas and remaining olive oil. Bring to a simmer, cover and cook 15 minutes to blend flavors.

2. Meanwhile brush tortillas with remaining 2 tsp oil; stack and cut in strips. Separate strips and scatter on baking sheet. Bake 10 minutes or until lightly browned. Scatter over soup.