Prep time 10 min.

Cook time 25 min.


1 Tbsp. vegetable oil

1 cup diced onion

3 cloves garlic, minced

2 tsp. smoked paprika

1 carton (32 oz.) College Inn® 40% Less Sodium Garden Vegetable or Chicken Broth

1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained

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.) diced green chilies, not drained

Lightly crushed baked tortilla chips

1 lime, cut into wedges

Optional Toppings:

  • cilantro
  • green onions
  • avocado
  • jalapeño
  • radishes
  • red onion
  • reduced fat Cheddar cheese
  • light sour cream or plan non-fat Greek yogurt



  1. Heat oil in a large saucepan or Dutch oven over medium-high heat.  Cook onion 3 to 4 minutes or until softened.  Add garlic and paprika; cook 30 seconds, stirring constantly.

  2. Stir in broth, corn, 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.

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