Cheesy Mexican Soup

Yield: 5 to 6 servings

Ingredients

• 2 cups chopped zucchini
• 1 medium red or green bell pepper, chopped
• 1 medium onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1 (14 1/2 ounce) can diced tomatoes with green chiles
• 1 (16 ounce) jar Cheddar cheese pasta sauce
• 1 cup reduced-sodium chicken broth or vegetable broth
• Coarsely crushed tortilla chips (optional)

Instructions

1. In a 3 1/2 to 4 quart slow cooker place zucchini, bell pepper, onion, beans and corn.
2. Pour undrained tomatoes over vegetables and beans.
3. Combine cheese sauce and broth; pour over all.
4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
5. Ladle into bowls and sprinkle with crushed tortilla chips, if desired.

Nutrition

Per serving: 287 cal, 14 g total fat (5 g fat), 35 mg chol, 1,391 mg sodium, 36 g carbo, 7 g fiber, 12 g pro