¡Arriba!

Happy Mexican Monday!

Bean Burrito Soup is cooking up as we speak.  Sounds interesting...we shall see!

Bean Burrito Soup

Ingredients:

2 c. chicken broth, reduced-sodium, fat-free

1/2 c. water

16 oz. refried beans, fat-free, canned

16 oz. mixed vegetables, frozen, unprepared

2 Tbsp. green chiles, diced, canned

1/2 tsp. garlic powder

1 Tbsp. chili powder

1 tortilla, Joseph's flax, oatbran, & whole wheat flour, cut into strips

4 Tbsp. cheddar cheese, shredded, low-fat

4 Tbsp. sour cream, fat-free

Instructions:

1.  Bring the broth, water, and beans to a boil in a large saucepan over medium-high heat.  Add the mixed vegetables, chiles, 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

2.  Meanwhile in a non-stick skillet coated with cooking spray, toast the tortilla strips over low heat until golden brown and crispy.

3.  Divide the soup evenly among 4 bowls (yields about 1 1/2 cups of soup per serving).  Top each bowl with 1 tablespoon each of cheese and sour cream and 1/4 of the tortilla strips.

Serves 4

4 WW points