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
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
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