Mexican Bean Soup

Prep: 10 minutes
Cook: 10 minutes
Serves: 4

Ingredients
4 t. canola oil
1 zucchini, diced
5 scallions, thinly sliced
2 (14 oz) cans vegetable or chicken broth
1 (15.5 oz) can pinto beans, rinsed and drained
1 c. frozen corn kernals
1/2 c. fat-free salsa
1/4 c. chopped fresh cilantro
1 c. baked tortilla chips, broken up

Instructions
1. Heat the oil in a large saucepan over medium-high heat. Add the zucchini and scallions and cook, stirring freq uently, until softened, about 3 minutes.
2. Add the broth, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro.
3. Divide the soup into bowls and sprinkle with the tortilla chips.

Notes
We made this for a young women's cooking activity to help the girls learn an easy, healthy recipe that they can use when they go off to college, etc. It truly is as quick and easy as it sounds! If you don't have all the ingredients, you can also make do with what you do have...

Source
Rebecca Carter (from Weight Watcher's recipe book)