Serves 4

Prep time 10 min.

Cook time 20 min.


1 Tbsp. vegetable oil

1 cup diced onion

2 cloves garlic, minced

2 tsp. smoked paprika

4 cups College Inn® Reduced Sodium Garden Vegetable Broth

1 can (15 oz.) reduced-sodium black beans, rinsed and drained 

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained 

1 can (4 oz.) fire-roasted diced green chilies, not drained or 1 fresh poblano chili pepper, seeded and diced

Coarsely crushed tortilla chips

1 lime, cut into wedges


Topping Options 

Shredded reduced-fat sharp Cheddar cheese

Chopped cilantro

Sliced green onions

Diced avocado

Sliced radishes

Low-fat sour cream or plain nonfat Greek yogurt

Warm Del Monte® Whole Kernel Corn, drained 


  1. Heat oil in a large saucepan over medium-high heat. Cook onion 3 minutes or until onion is soft. Add garlic and paprika; cook 15 seconds, stirring constantly.

  2. Stir in broth, beans, tomatoes, and chilies. Bring to a boil, reduce heat to medium-low; cook, uncovered, 10 to 15 minutes. Serve with tortilla chips, lime and choice of toppings, as desired.

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