Tex-Mex Recipes
Tex-Mex Mini Ravioli Soup
Yield: 4 servings
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion (about 1 cup chopped)
- 2 (14 1/2 ounce) cans fat-free chicken broth
- 1 cup bottled salsa, mild or hot
- 1 cup frozen corn kernels
- 1 (9 ounce) package refrigerated cheese mini ravioli
- 1 (15 ounce) can black beans
- Reduced-fat sour cream (optional - garnish)
Instructions
- In a 4 1/2 quart Dutch oven or soup pot, heat the oil over medium heat.
- Peel and coarsely chop the onion, adding it to the pot as you chop. Stir and cook until the onion starts to soften, about 2 minutes.
- Add the chicken broth, salsa, corn and ravioli to the pot. Raise the heat to high, and bring the soup to a boil.
- Meanwhile, rinse and drain the beans, and add them to the pot. Cook the soup for 5 minutes at a moderate boil, until the ravioli is cooked through and tender.
- Emove the pot from the heat, and let the soup rest for 5 minutes.
- Ladle the soup into individual serving bowls, and top each serving with a little sour cream, if desired.
Nutrition
Approximate values per serving: 295 calories (17 percent from fat), 6g fat (2g saturated), 27mg cholesterol, 15g protein, 46g carbohydrates, 9g dietary fiber, 1102mg sodium