Enchilada Soup

Ingredients

1 19 0z. can enchilada sauce

1 1/2 cups cooked pinto beans

1 1/2 cups  corn kernels

1 7 oz. can diced green chiles

1 2.25 oz. can sliced black olives

1 cup water

1/2 medium onion, chopped

1 tablespoon olive oil

2 medium tomatoes, chopped

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add beans, corn, chiles, olives, sauce, and water. Bring to a boil, and simmer for 20 minutes. Add garlic and tomatoes, and simmer five minutes more. Add salt and pepper to taste.

Nutrition Information

Serving Size: 273 g

Servings per Recipe: 6

Calories: 473 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 98.9g, 33% of Daily Value

Dietary Fiber: 33.4g, 134% of Daily Value

Sugars 3.2g

Protein 21.7g

Vitamin A 15%	•	Vitamin C 63%
Calcium 49%	•	Iron 162%

* Based on a 2000 calorie diet