Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
1 yellow onion	Washed, peeled and chopped
2 garlic cloves	Washed, peeled and minced.
3 carrots	Washed, peeled and chopped
2 teaspoons chili powder
4 cups low-sodium low-fat chicken broth
2 (15 ounce) cans low-sodium kidney beans	Rinsed and drained
1 cup frozen whole kernel corn
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can low-sodium stewed tomatoes
salt	To taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat a large pot over medium heat, and warm olive oil.
2	Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
3	Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
4	Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
5	While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
6	Add salt to taste.
7	Reduce heat, cover, and simmer for about 15 minutes.	Cook until internal temperature reaches 135°F.