This hearty soup is made with ingredients you probably already have in your pantry! This recipe is delicious and nutritious on its own, but you can also top with your favorite fresh ingredients such as diced tomatoes, chopped jalapeno, and sliced avocado!
Ingredients
- 2 Tablespoons garlic minced
- 1 Tablespoon olive oil
- 1/2 cup white onion chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 6 cup Canned Pinto Beans drained, divided
- 1.5 cup Canned Diced Tomatoes and Chilies no sodium, drained
- 2 cups Canned Whole Kernel Corn low sodium, drained
- 1 cup vegetable broth low sodium
- 1/2 cup lowfat Plain Greek Yogurt
- 2 Tablespoons fresh lime juice about 1 lime
Servings: 1 cup servings
Units:
Instructions
- In a blender or food processer, blend at least 1 cup of pinto beans until smooth. You can blend more pinto beans for a creamier soup.
- To a large pot, add garlic and olive oil over medium heat. Let cook for about 3 minutes.
- To pot, add chopped onion. Let cook until translucent.
- To pot, add chili powder, cumin, oregano, and cayenne pepper. Stir to combine.
- To pot, add blended pinto beans, whole pinto beans, canned tomatoes and chilies, corn, and vegetable broth.
- Bring to a rolling boil, then reduce heat to a simmer. Let simmer for 20 minutes, or until the whole beans are fully cooked.
- While the soup is simmering, to a small bowl add the yogurt and lime juice. Stir to combine. You may add a teaspoon of water at a time until you reach the desired consistency.
- Serve soup in a bowl with 2 tablespoons of lime crema drizzled on top. You may also top with your favorite toppings such as low-fat shredded cheese, pico de gallo, or avocado. Please note that these recommended toppings are not included in the nutrition information.
Recipe Notes
