Mexicali Soup (ADA)

2 teaspoons olive oil
1 large onion
2 garlic cloves, minced
1 teaspoon hot chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
2 Tablespoons canned green chilies
1 (15 oz.) can black beans, drained
1 (14.5 oz.) can diced tomatoes
1 cup frozen corn
3 cups low-fat, reduced-sodium chicken broth
1 Tablespoons minced cilantro
Salt & pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté for 3 minutes. Add the chili powder, cumin and oregano and sauté for 2 more minutes. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. Serve or freeze. (Thaw in the refrigerator overnight before serving).

Nutritional Info Per Serving
Serves 6
Serving Size 1 ½ cups:
Calories 125
Calories from Fat 20
Total Fat 2g
Saturated Fat 0.3g
Trans Fat 0g
Cholesterol 0mg
Sodium 450mg with out adding additional salt
Total Carbohydrate 22g
Dietary Fiber 6g
Sugars 6g
Protein 6g
Diabetic Exchanges: Starch 1, Vegetable 1, Fat 0.5