BLACK BEAN AND SALSA NOODLE SOUP

Black Bean and Salsa Noodle Soup image

Serve homemade soup in a flash thanks to canned beans and corn and ready-to-go salsa.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

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Ingredients

3 cans (14 oz each) vegetable broth
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 7 g, TransFat 0 g