Pinto Bean Tortilla Soup

Pinto Bean Tortilla Soup
(makes 12 to 16 servings @ 109 calories each, 2 grams fat, 4 grams fiber)

1 tablespoon olive oil
1 whole onion, chopped
1 whole red bell pepper, chopped
40 ounces chicken broth, low sodium, low fat
15 ounces diced tomato
15 ounces diced tomato with green chili
1 quart corn
30 ounces pinto beans, canned

1. Saute onion and pepper in olive oil

2. add rest of ingredients and simmer for 15 to 20 minutes

Serve with corn chips, corn bread, or corn tortillas