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Southwestern Bean Soup With Chilies

Microwaverina's picture
Southwestern Bean Soup With Chilies is hot in taste. The chili powder makes it hot and dressing of cheddar cheese and jack cheese gives the Southwestern Bean Soup With Chilies a velvety taste
  Onion 1 Medium, sliced
  Garlic clove 1 Large, crushed
  Margarine/Butter 2 Tablespoon
  Whole tomatoes 1 Can (10 oz), undrained
  Kidney beans 1 Can (10 oz), drained
  Pinto beans 1 Can (10 oz), drained
  Chopped green chilies 1 Can (10 oz), drained
  Chili powder 1 Tablespoon
  Ground coriander 1⁄4 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)

Place onion, garlic and margarine in 3 quart microwavable casserole.
Cover tightly and microwave on high until onion is tender, 2 to 4 minutes.
Stir in remaining ingredients except cheeses; break up tomatoes.
Cover tightly and microwave 10 minutes; stir.
Cover tightly and microwave until hot and bubbly, 6 to 9 minutes longer.
Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese.
Cover tightly and let stand until cheese is melted, about 5 minutes.
Sprinkle each serving with remaining Monterey Jack cheese.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2877 Calories from Fat 606

% Daily Value*

Total Fat 69 g105.8%

Saturated Fat 28.1 g140.6%

Trans Fat 0 g

Cholesterol 110.4 mg36.8%

Sodium 1013.1 mg42.2%

Total Carbohydrates 421 g140.2%

Dietary Fiber 103.9 g415.6%

Sugars 43.7 g

Protein 161 g322.8%

Vitamin A 252.7% Vitamin C 1300.5%

Calcium 154.2% Iron 224.1%

*Based on a 2000 Calorie diet

Southwestern Bean Soup With Chilies Recipe