Chip and Salsa Soup

Chip and Salsa Soup
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

• 3 1/2 cups vegetable broth
• 1 15 can black or pinto beans, drained and rinsed
• 1/4 cup chopped green onions
• 1 1/4 cups fresh salsa, mild or medium
• 1 tablespoon canned diced green chilies
• 1 cup corn kernels
• 2 cups fat-free tortilla chips, broken into bite-size pieces
• 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 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.


I really like this recipe, and it's non dairy! I got it from the "McDougall All-You-Can-Eat Cookbook", which is a cool resource (http://www.drmcdougall.com/free_5a.html).  This is another way I get some veggies in Karl's diet ;)  We like to have quesadillas on whole wheat tortillas on the side.

I'm in the middle of moving, but I'll get pictures up as soon as I can!