Tortilla, Sauteed Corn, and Plum Tomato Soup!

Very Nice!

Tortilla, Sauteed Corn, and Plum and Tomato Soup!

The garnishes for this soup- sliced flour tortillas, sour cream, diced plum tomatoes and chopped fresh coriander. Make it a real Tex Mex favorite, as well as a beautiful looking soup. It's a great starter to fajitas, burritos, or quesadillas!

NI: 144 calores, 4.1g fat, 3.1g fiber

Yields: 6 servings

Ingredients:

2 tsp vegetable oil (we used olive)
1c chopped onions
1/2c chopped sweet green peppers
2 tsp minced garlic
1c drained canned corn
3 1/2c chicken or vegetable stock
2 1/2c diced plum tomatoes 9 about 4
1/2c rinsed and drained canned black beans
1/ tsp hot pepper sauce
1/4 tsp each salt and freshly ground black pepper

Garnish

1c thinly sliced flavored flour tortillas (I sliced them and baked them)
1/3c chopped fresh coriander
1/4c low fat sour cream

Directions:

In a nonstick saucepan sprayed with cooking spray, heat oil over medium heat; cook onions, gren peppers, and garlic for 5 minutes or until onions are golden. Stir in corn; cook for 5 minutes or until corn begins to be brown.

Stir in stock, 2c f plum tomatoes, black beans, and hot pepper sauce. Bring to a boil. Reduce heat to a simmer; cook for 15 minutes. Stir in salt andpepper. Serve soup sprinkled with garnishes and remaining plum tomatoes. ENJOY!