Tortilla Chip Macaroni & Bean Soup
Summary
 | |
| Yield | |
|---|---|
| Prep time | 15 minutes |
Description
Make this quick, hearty soup the night before and refrigerate; then in the morning, warm in a microwave-safe bowl. Pour into a thermos and pop it into a child’s lunch box with lots of mix-in options like tortilla chips, shredded cheese and avocado (spritzed with lime).
Ingredients
- 1 c chunky salsa
- 2⁄3 c uncooked elbow macaroni
- 1 c water
- 2 t Chili powder
- 1 cn (15 oz) Libby’s® Organic Black Beans, drained and rinsed
- 1 cn (14.5oz) diced canned tomatoes
- 1 medium yellow squash or zucchini, cubed (1 cup)
- 4 oz corn tortilla chips
Instructions
In a large pot or skillet, add salsa, uncooked macaroni, water, chili powder, black beans and tomatoes; mix well then bring to a boil. Reduce heat to medium-low, cover and simmer for about 10 minutes, stirring occasionally.
Stir in squash or zucchini. Cover and simmer 5 to 7 minutes longer or until squash and macaroni are tender. Serve with tortilla chips, crushing a few on the top of each serving.
