Monday, August 9, 2010
3 ½ cups vegetable broth
1 15 oz. can black or pinto beans, drained and rinsed*
¼ cup chopped green onions
1 ¼ cups fresh salsa, mild or medium
1 T. canned diced green chilies
1 cup corn kernels
2 cups fat-free tortilla chips
1 cup avocado chunks
• Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan.
• Cook over low heat for 10 minutes to blend flavors
• Place ½ cup of chips and ¼ cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.
* I usually do both!