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Yield: Serves 4. 1 cup per serving.
Recipes
Tortilla Soup with Baked Chips
| Nutrition Information | |
| Calories: | 260 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 540mg |
| Carbohydrates: | 50g |
| Dietary Fiber: | 7g |
| Sugars: | 1.8g |
| Protein: | 13g |
| Vitamin A: | 245iu (4%) |
| Vitamin C: | 6mg (10%) |
| Calcium: | 228mg (22%) |
| Iron: | 5.3mg (29%) |
1 15-ounce can kidney beans, drained and rinsed
1 cup prepared salsa
1 cup frozen corn kernels
1/2 cup white rice
3 cups water
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
2 cups baked tortilla chips
Add all ingredients except tortilla chips to large dutch oven (4-6 quart) and bring to a boil. Cover, reduce heat to simmering and allow to cook for 12-15 minutes or until rice is done.
Serve in bowls with 1/2 cup of tortilla chips floating on top of each one. A teaspoon of nonfat plain yogurt is optional for garnish.
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