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Tex-Mex Soup

Tex-Mex Soup

27 Min(s)
10 Min(s) Prep
17 Min(s) Cook
Healthy Living
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!
What You Need
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6 servings
Original recipe yields 6 servings
1 cup chopped onion
1 large fresh jalapeño pepper, seeded, finely chopped
1 Tbsp. minced garlic
1 tsp. ground cumin
1 Tbsp. olive oil
1 qt. (4 cups) water
2 cups frozen BOCA Veggie Ground Crumbles
1 can (15 oz.) black beans, undrained
1 cup frozen corn
1 avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, cut into 6 wedges
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Let's Make It
1
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.
2
Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
3
Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.
Kitchen Tips
Tip 1
Special Extra
Top each serving with 1 Tbsp. chopped tomatoes.
Tip 2
Substitute
Don't have a jalapeno pepper? Use 1/2 tsp. crushed red pepper instead.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 440mg
19%
Total Carbohydrates 28g
10%
Dietary Fibers 10g
36%
Sugars 3g
6%
Protein 13g
26%
Vitamin A
6%
Vitamin C
15%
Calcium
8%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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