Nacho Corn Soup

READY IN: 50mins
Recipe by Carianne

BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.

Top Review by Maito

This was a really good soup - like a Mexican roasted vegetable soup. The roasting really brings out all the flavors. I did not puree the beans, just the veggies. The amount of lime was just right for us. Topped it with lots of cilantro. Served 4.

Ingredients Nutrition


  1. Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
  2. Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
  3. Boil, then reduce heat and simmer (uncovered) for 20 minutes.
  4. Let cool, then puree in batches.
  5. Return puree to pot, bring to boil.
  6. Add corn, lime juice, salt, and cumin.
  7. Simmer 5 minutes.
  8. Garnish with cheese, cilantro, and tortilla strips.

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