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Black bean and corn tortilla soup

Servings:
4 servings
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Ingredients

  • 1 15-ounce can of black beans, drained and rinsed
  • 3 cup low-sodium chicken broth
  • 1/4 cup reduced fat sour cream
  • 2 tablespoon chopped fresh cilantro

Preparation

Baking Directions:

Combine the sauce-vegetable mixture, beans and broth in a medium soup pot and bring to a simmer.

Add salt to taste.

Serve topped with tortilla chips, a dollop of sour cream and a sprinkle of cilantro.

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