Taco Twist Soup

Prep: 5 min | Cook: 15 min | Yield: 6 servings

Ingredients

• 3 cups College Inn® Garden Vegetable Broth
• 3 cups College Inn® Fat Free & Lower Sodium Beef Broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes, undrained
• 1 1/2 cups picante sauce
• 1 cup uncooked spiral pasta
• 1 small green pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup shredded low-fat cheddar cheese
• 3 tablespoons reduced fat sour cream

Instructions

1. Sauté onion and garlic in oil in a large saucepan until tender.
2. Add broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10 to 12 minutes or until pasta is tender, stirring occasionally.
3. Serve with cheese and sour cream.

Nutrition

Per serving: Calories: 216 Total Fat: 5g Saturated Fat: 2g Cholesterol: 12mg Sodium: 1052mg Total Carbohydrates: 33g Fiber: 6g Protein: 10g

Attribution

Recipe and photo used with permission from: Del Monte