Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken or beef broth
¼ teaspoon pepper
2 tablespoons parsley flakes
1 (14 oz.) Can tomato sauce, no added salt	Drained and cut up
¼ cup  Celery stalk	Washed, trimmed and diced
½ cup Carrots	Peeled, washed, and diced
¼ cup Onion	Peeled, washed, and diced
½ cup frozen corn	Peeled, washed, and diced
1 (14 oz.) can black beans	Drained and rinsed.
2 tablespoons fresh cilantro	Washed trimmed and chopped
¼ cup baked corn tortilla chips
1 avocado (optional)	Washed, and diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle bring broth, pepper and parsley flakes and rice to boil.
2	Add celery, tomatoes, onion, carrots, and corn and beans. Simmer about 30 minutes or until vegetables are tender crisp.	Cook until internal temperature reaches 135°F.
3	Top with cilantro, cheese, avocado and chips.