{CHIP AND SALSA SOUP }

This is a Dr. McDougall recipe. It's a different take on the typical "taco soup" that both my husband and I like better.


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!