WW FreeStyle Smart Points have been calculated and updated in this post.

You are going to love the simplicity of this healthy, budget-friendly soup. This is a light soup that packs in some great fiber but is not weighed down with heavy ingredients that your stomach has a hard time digesting. The cheese on top of the soup is optional. Left as is, this recipe makes six servings that are just 1 WW FreeStyle SP per serving.

Your wallet and your stomach will thank you for this one.

All you need are a few cans, some produce, a little cheese and some seasonings. With ingredients this inexpensive you can feed your whole family dinner for less than $1-2 per serving. Save this recipe in your bag of tricks for when you are in a pinch.

You can think of this recipe as a meal on its own, or as a starting point. This Mexican-inspired black bean and tomato soup can be a no-fuss dinner, but it can also be fancied up with extra ingredients if you are looking to bulk up the soup a little bit.

Ingredients that go great in Mexican Soups:

Here are a few other foods you may like to top your soup with or mix into your soup, along with smart points per serving:

3 crushed tortilla chips – 1 WW SP
1-2 tablespoons light Sour cream – 1 WW SP
1/4 of an Avocado sliced or diced – 3 WW SP
1/3 cup Cooked brown rice – 2 WW SP
1/4 cup Fresh or frozen Corn – 0 WW SP
1/2 cup cooked shredded chicken – 0 WW SP

Make it your own. If you decide to change it up with new ingredients let us know about it in the comments! We would love to hear from you.

Here is what you need to make this simple soup:

Juice from 1/2 of a lime
1 teaspoon red wine vinegar
1 small onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fat-free chicken broth or vegetable broth
1 (7 ounce) can green chiles
1 (14.5 ounce) can diced tomatoes
3/8 cup shredded reduced-fat Monterey Jack or cheddar cheese

Here is what you do:

In a nonstick medium sized pan, cook the red bell pepper and onion in the lime juice and red wine vinegar until the vegetables are tender, about 5 minutes. Mix up the vegetables half way through.

Add garlic, cumin, and chili powder. Mix and allow to cook 2 more minutes.

Mix in tomatoes, green chiles, broth and black beans. Bring to a boil; reduce heat and allow to simmer 10 minutes more.

Serve warm. Each (1 cup) bowl will get 1 tablespoon cheese. Add more or less, according to your taste.

Other toppings that go great with this soup are tortilla chip, sour cream and avocado.

Makes 6 servings.
One serving is 1 cup soup and 1 tablespoon cheese.
One serving is 3 Green, 1 Blue, and 1 Purple points.

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Mexican Black Bean and Tomato Soup

3 Green, 1 Blue, and 1 Purple points per serving

Makes: 6 servings

Calories: 142

Author: Alisha Hughes

Ingredients

• Juice from 1/2 of a lime
• 1 teaspoon red wine vinegar
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can fat-free chicken broth or vegetable broth
• 1 (7 ounce) can green chiles
• 1 (14.5 ounce) can diced tomatoes
• 3/8 cup shredded reduced-fat Monterey Jack or cheddar cheese

Instructions

• In a nonstick medium sized pan, cook the red bell pepper and onion in the lime juice and red wine vinegar until the vegetables are tender, about 5 minutes. Mix up the vegetables half way through.
• Add garlic, cumin, and chili powder. Mix and allow to cook 2 more minutes.
• Mix in tomatoes, green chiles, broth and black beans. Bring to a boil; reduce heat and allow to simmer 10 minutes more.
• Serve warm. Each (1 cup) bowl will get 1 tablespoon cheese. Add more or less, according to your taste.
• Other toppings that go great with this soup are tortilla chip, sour cream and avocado.