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Green Chile Tortilla Soup

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/2 onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (4.5-ounce) can green chiles, drained
2 cups vegetable broth
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1 (11.5-ounce) can Mexicorn, drained
1 (15-ounce) can low-salt black beans, rinsed and drained
Shredded Cheddar cheese, tortilla strips (optional)

Directions
1. Cook beef, onion and garlic in a large Dutch oven over medium heat until browned; drain. Add cumin, chili powder, chiles, broth and tomatoes; bring to a boil. Cover; reduce heat and simmer 10 minutes. Stir in corn and black beans and cook 5 more minutes. Top with cheese and tortilla strips, if desired.

Makes 6 to 8 servings.

Cooking Tip: A way to save cook time is to cut ingredients into smaller pieces, helping them to cook faster. This recipe calls for vegetable broth; homemade broth is best, but store-bought broth in the box (the aseptic package) is a good substitute. Bouillon cubes are generally not recommended by serious cooks; they are too salty while lacking depth of flavor.

Nutritional Analysis Per Serving Based on 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 274 (17% from fat); FAT 5g (sat 2g); PROTEIN 19g; CARB 42g; FIBER 8g; CHOL 31mg; IRON 4.1mg; SODIUM 1945mg

Diabetic Exchanges: 2 lean meat

Nutritional Analysis Per Serving Based on 8 Servings
Using Laura's 96% Lean Ground Round
CALORIES 264 (10% from fat); FAT 3g (sat 1g); PROTEIN 21g; CARB 42g; FIBER 8g; CHOL 31mg; IRON 3.2mg; SODIUM 1953mg

Diabetic Exchanges: 3 starch; 2 very lean meat