Christine's Mexican Bean Soup

Yummy and quick! Prep and cook time total 20 min.

4 teas of oil
1 zucchini, diced
4 scallions, thinly sliced
2 (14 oz) cans of reduced sodium fat free vegetable or chicken broth
1 (15 1/2 oz) can of pinto beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup fat free salsa
1/4 cup chopped cilantro
1 cup broken up tortilla chips

1- Heat oil in large saucepan over med-high heat. Add zucchini and scallions and cook, stirring, about 3 min.

2- Add broth, beans, corn and salsa, bring to a boil. Reduce heat and simmer, uncovered about 3 min. Stir in cilantro. Top or serve with the chips.

Makes 4 - 1 3/4 cup servings.

WW PointsPlus- 5