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Cheesy Mexican Soup


  • 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)


  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.

Yield: 5 to 6 servings

Nutritional info 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

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