Recipe for cooking cheesy mexican soup

Soups for Salads :: Soups for the Crock Pot

Cheesy Mexican Soup

2 C. chopped zucchini
1 med. red or green bell pepper, chopped
1 med. onion, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 (14 1/2 oz.) can diced tomatoes with green chiles
1 (16 oz.) jar Cheddar cheese pasta sauce
1 C. reduced-sodium chicken broth or vegetable broth
Coarsely crushed tortilla chips (optional)

In a 3 1/2 to 4-qt. crockpot place zucchini, bell pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans. Mix together cheese sauce and broth; pour over all. Cover and cook on LOW for 6 to 8 hr. or on HIGH for 3 to 4 hr..

Ladle into bowls and sprinkle with crushed tortilla chips, if desired.

Makes approximately 5 to 6 servings.

Nutritional info per servings: 287 cal, 14 g total fat (5 g fat), 35 mg chol, 1,391 mg sodium, 36 g carbo, 7 g fiber, 12 g pro