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Saute 1 chopped onion, 1 tablespoon cumin, and 4 minced garlic cloves in 2 tablespoons olive oil.
Add 3 1/2 cups low-sodium chicken broth, 3 chopped tomatoes, one 15-ounce can black beans, and one 1.4-ounce can diced green chili peppers. Bring to a boil, cover, and simmer 5 minutes.
Add 1 tablespoon snipped fresh cilantro. Garnish soup with crushed tortilla chips.
245 calories, 10g protein, 34g carbohydrate, 11g fat (1g saturated), 8g fiber.