TEX-MEX SOUP

Tex-Mex Soup image

This soup is made with just about everything you like about Tex-Mex cuisine: the black beans, the corn, the avocado and cilantro.... We could go on!

Provided by My Food and Family

Categories Home

Time 27m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
1 large fresh jalapeño pepper, seeded, finely chopped
1 Tbsp. minced garlic
1 tsp. ground cumin
1 Tbsp. olive oil
1 qt. (4 cups) water
2 cups frozen BOCA Veggie Ground Crumbles
1 can (15 oz.) black beans, undrained
1 cup frozen corn
1 avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, cut into 6 wedges

Steps:

Cook onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g