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Prep Time: 5 Minutes Cook Time: 26 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This from-the-pantry soup gets its hot and spicy Tex-Mex flavor from taco seasoning, green chiles, and cilantro. Ingredients:
cooking spray |
1 1/2 cups frozen vegetable seasoning blend (such as mckenzie's) |
2 tablespoons 40%-less-sodium taco seasoning |
1 cup fat-free, less-sodium beef broth |
1 (16-ounce) can pinto beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (14 1/2-ounce) can diced tomatoes and green chiles, un-drained |
1/8 teaspoon hot sauce |
4 teaspoons fat-free sour cream |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add vegetable seasoning blend; cook 5 minutes or until tender. Stir in taco seasoning; cook 1 minute, stirring constantly.
2. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Ladle into bowls, and top with sour cream and cilantro.
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