I made this on Tuesday night and it was a HUGE hit! “How can a soup taste like a burrito?” my hubby asked. My response, “Just try it.” He did and was hooked!
I have a feeling we are going to wear this out in the winter! This recipe doesn’t call for meat (I don’t think it needs it), but you can easily add shredded chicken for just a few extra points to make this a much heartier meal. Even though it’s meatless, it’s filling.
Bean Burrito Soup
PointsPlus® Value: 5
Preparation Time: 9 min
Cooking Time: 16 min
Level of Difficulty: Easy
2 cup(s) reduced-sodium chicken broth
16 oz fat-free canned refried beans
1 4oz can of diced green chiles
2 clove(s) garlic clove(s)
1 Tbsp chili powder
4 Tbsp low-fat shredded Cheddar cheese
3 Tbsp cilantro
1 cup(s) uncooked bell pepper(s)
1 cup(s) cooked frozen yellow corn
4 Tbsp fat-free sour cream
4 oz tortilla strips (or crushed tortilla chips)
- Bring the broth and beans to a boil in a large saucepan over medium-high heat. Add the corn and pepper, chilies, garlic, and chili powder; return to a boil. Reduce the heat and simmer, covered, until
- the flavors are blended and the vegetables are tender, about 6 minutes.
- Divide the soup evenly among 4 bowls. Top each bowl with about 2 tablespoons tortilla strips,
- 1 tablespoon each of cheese and sour cream, then a sprinkling of chopped cilantro. Yields 1 1⁄2 cups soup with toppings per serving.