Spicy Pinto Bean Soup
Serve with Cornbread or Baked Tortilla Chips

Serves 2 servings (serving size: 1 1/4 cups)

• 1 teaspoon olive oil
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 2 tablespoons fresh lime juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon hot sauce
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 - 10 1/2-ounce can low-salt chicken broth
• 1 - 16 ounce can pinto beans, drained

Coat a medium saucepan with oil, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 3 minutes. Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil. Stir in half of beans; cover, reduce heat, and simmer 10 minutes.

Mash the beans in the pot. Return to the stove and stir in remaining beans. Cook until thoroughly heated through. Serve with cornbread or baked tortilla chips.

Per Serving: 269 Calories; 4g Fat (12.3% calories from fat); 1g Saturated Fat; 18g Protein; 43g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1442mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

 

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