This Tex-Mex soup is hearty and can easily be made with ingredients from your cupboard or freezer. It is a quick and convenient meal to serve for unexpected company or just your family when you haven’t had time for planning and cooking.
PREP INSTRUCTIONS:
Yield: 6 (2 cup) servings
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
Total Time: 25 minutes
RECIPE INGREDIENTS:
1 large onion, chopped
2 tablespoons vegetable broth
2 15-oz. cans black beans with liquid
2 cups frozen corn
1 14-oz. can Mexican-style chopped canned tomatoes
11/4 cups hot water
1/4 cup quick-cooking coarse bulgur wheat
3 bay leaves
1 tablespoon Chicken-Style Seasoning
2–3 teaspoons chili powder, to taste
2 teaspoons garlic, minced
1 teaspoon cumin
1/2 teaspoon ground celery seed
1 tablespoon lime juice
Green onions, 1/4-inch slices
Fresh cilantro
INSTRUCTIONS:
1. In a 2-quart kettle, sauté the onion in the broth.
2. Add all remaining ingredients except green onions and cilantro to the kettle with the sautéed onion.
3. Simmer 10–15 minutes to blend the flavors.
4. Remove bay leaves. Garnish with green onions and cilantro.
NUTRITIONAL DATA:
calories 230.06, fat 1.33g, sat fat 0.17g, cholesterol 0mg, sodium 575.90mg, carbohydrates 45.60g, fiber
13.43g, sugar 4.02g, protein 12.24g
Created by Chef Heather Leno, Copyright © AdventHealth
