What do you do with leftover nacho ingredients? I say – make a seafood soup! I had leftover Pico de gallo, refried beans, black beans, jalapeno and lime as a base for this easy soup recipe.
This was a terrific start, but I was missing the usual leftover chicken or pork I would have added, so I was off on the hunt for that final ingredient. The cod in my freezer saved the day. Those big chunks of moist and tender cod were perfect, and a nice change from leftover chicken.
Don’t forget to add fresh cilantro and a few baked tortilla chips!
Happy, healthy cooking!
- 10 ounces cod, cut into bite sized pieces
- 15 ounces Organic Tri-Bean Blend, rinsed and drained
- 32 ounces low fat chicken broth
- 1 cup black beans, rinsed and drained
- 1 cup low fat refried beans
- 16 ounces Pico de gallo
- ½ tablespoon jalapeno pepper , finely chopped
- ½ tablespoon chili powder
- 1 lime juiced
- 1. Combine all ingredients EXCEPT cod in a dutch oven and bring to a bowl. Reduce heat and simmer for 30 minutes until vegetables are tender.
- 2. Add cod and cook another 5 minutes until fish is cooked.
What’s good for me in this dish?
Cod is low in saturated fat, and a good source of Vitamin D, Niacin, Vitamin B6, Vitamin B12 and Potassium. It is also a source of Protein, Phosphorus and Selenium. Cod assists cardiovascular health due to it’s blood-thinning omega-3 fatty acids.
Beans are an excellent source of antioxidants, folic acid, potassium, dietary fiber and complex carbohydrates. Filling and a great source of protein. Folic acid is important for the formation of red blood cells. Potassium is important for our nervous system and promotes a healthy heart rhythm. Fiber is important for digestive health.
Amount Per Serving
Total Fat: 1.73g
Total Carbs: 43.13g
Dietary Fiber: 16.41g
Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.