I'm wfh today and I made this soup for lunch. It was fantastic!

From the WW Dining for Two cookbook
Tortilla Bean Soup
1t canola oil (next time, I'll try spray instead)
1 medium zucchini, diced
3 scallions, thinly sliced
14 oz reduced-sodium vegetable broth
15.5 oz can pinto beans, rinsed and drained
1/4 cup corn, black bean and roasted red pepper salsa (I used 1/2 c)
2T chopped fresh cilantro or parsley
1/2 c baked tortilla chips, broken up

1. Heat oil in medium saucepan. Add zucchini and scallions and cook, stirring frequently until softened, about 3 minutes.
2. Add the broth, beans and salsa; bring to a boil. Reduce heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro or parsley. Put in bowls and sprinkle with tortilla chips.

Per serving (2 cups): 308 cals, 4g fat, 1g sat fat, 0g trans fat, 0 cholesterol, 832 mg sodium, 50g carb, 16g fiber, 19g protein, 121 mg calcium. 6 pointies

(I had one cup, which calculates to 2 pointies)

Ditch the chips and it's CORE.