Sunday, November 14, 2010

Taco Soup

This soup is one that I make regularly when I'm trying to shed a few pounds. It's low fat, filling and full of fiber. But, it does make a really big batch so it's a good to make for a crowd or to freeze part for later. It's also good with Monterrey Jack cheese or with broken chips sprinkled on to.

1 large onion, chopped
1 package taco seasoning mix
2 cups corn (frozen or canned)
2 cans diced tomatoes
1 can white kidney beans, not drained
1 can black beans, not drained
1 can fat free refried beans
1 can chicken broth
(All cans are approx. 14-16 oz.)

Mix all ingredients together and simmer covered for 1 hour.

Makes 15 cups. May be frozen.
Serving size = 1 cup

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