Quick Mexican Bean Soup

Name: Quick Mexican Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (16 ounces) butter beans, rinsed and drained; 1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 1 can (4 ounces) chopped green chiles; 1 tablespoon minced fresh cilantro; 1-1/2 teaspoons chili powder; 1/2 teaspoon onion powder; 1-1/2 cups vegetable stock; Optional: Crumbled queso fresco and additional cilantro

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.

It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. —Colleen Delawder, Herndon, Virginia

Ingredients

1 can (16 ounces) butter beans, rinsed and drained
1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 tablespoon minced fresh cilantro
1-1/2 teaspoons chili powder
1/2 teaspoon onion powder
1-1/2 cups vegetable stock
Optional: Crumbled queso fresco and additional cilantro

Directions

1. In a large saucepan, combine first 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with queso fresco and additional cilantro.

Nutrition Facts

1-1/3 cups: 214 calories, 1g fat (0 saturated fat), 0 cholesterol, 893mg sodium, 45g carbohydrate (4g sugars, 12g fiber), 14g protein.

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