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20 minute dinner recipes

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Mexican Soup

http://www.eatingwell.com/recipes/mexican_soup.html

Try this thick main-dish soup—full of chickpeas, tomatoes, lean ground beef and spices—with cornbread.

8 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours

Ingredients

Preparation

  1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
  2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Nutrition

Per serving : 192 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 12 g Protein; 7 g Fiber; 295 mg Sodium; 991 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 1/2 very lean meat