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Thursday, November 12 2015

2    tablespoons   canola oil
2    cups   frozen chopped onions and peppers, thawed
2      fully cooked jalapeno chicken sausages (such as Aidells spicy mango with jalapeno), sliced
1    can (14 1/2 oz)  reducedsodium stewed tomatoes
1    can (14 1/2 oz)  reducedsodium chicken broth
1    can (15 oz)  pinto beans, drained and rinsed
1    can (15 oz)  black beans, drained and rinsed
1    cup   frozen corn, thawed
1    teaspoon   ancho chile powder
1    teaspoon   dried oregano
1/8   teaspoon   salt
2    ounces   baked tortilla chips
1/4   cup   sliced scallion
1      avocado, diced
Heat oil in a large pot over medium-high heat. Add onions and peppers; cook 2 minutes, stirring occasionally. Add sausages; cook 3 minutes.
Stir in tomatoes, breaking up with a spoon. Add chicken broth, pinto beans, black beans, corn, chile powder, oregano and salt. Bring to a boil; lower heat and simmer, covered, 10 minutes.
To serve, spoon into soup bowls; crush tortilla chips over each serving and top with scallion and avocado.

Per Serving: cal. (kcal) 382, Fat, total (g) 13, chol. (mg) 17, sat. fat (g) 2, carb. (g) 54, fiber (g) 14, pro. (g) 17, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email

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