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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Such a comforting soup and can be made in less than an hour!! Ingredients:
1 large whole wheat tortilla |
1/4 cup kraft zesty italian salad dressing |
1 onion, chopped |
2 tablespoons garlic, minced |
1 tablespoon ground cumin |
1 (796 ml) can diced tomatoes, undrained (no-salt added) |
1 (398 ml) can black beans, rinsed (no-salt added) |
1 1/4 cups beef broth, 25% less sodium |
1 cup cooked boneless beef pot roast, shredded (leftovers) |
1/2 cup frozen corn |
1/4 cup cilantro, chopped |
1/4 cup light cheddar cheese, shredded |
Directions:
1. Heat oven to 400°F.
2. Cut tortilla into 4 wedges, then into 1/4-inch strips. Spread onto baking sheet coated with cooking spray. Bake 7-8 minutes or until crisp.
3. Meanwhile, heat dressing in large saucepan on medium heat. Add onions and garlic; cook 5 minutes or until onions are crisp-tender, stirring occasionally.
4. Add cumin; cook and stir 1 minute.
5. Stir in all remaining ingredients except cilantro and cheese; bring to a boil. Simmer on medium-low heat 10 minutes stirring occasionally.
6. Stir in cilantro.
7. Serve topped with tortilla strips and cheese.
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