When I mention its WW beginnings, everyone is surprised. They are also surprised to learn there is no meat. It really doesn't need it. The beans really load up the protein... hey, #Meatless Monday!
The secret to the creamy texture is refried beans! It gives the soup a rich, velvety consistency, decadence without the guilt! (It is a tiny bit spicy. If you wish, exchange tomatoes and green chilies for another can of diced tomatoes to lose the heat.)
1 t. olive oil
1 medium onion, chopped
1 pkg. taco seasoning mix
1 can fat free refried beans
1 - 15 oz. can chicken or vegetable broth, preferably homemade
2 -15 oz cans petite diced tomatoes w/ juice
1 can tomatoes and green chilies w/ juice (like Rotel)
2 cans black beans, undrained
1 can great northern or navy beans, undrained
2 c. canned or frozen kernel corn, drained
salt and pepper to taste
Saute' onion in oil until soft and golden. Add refried beans, mash to soften. Let them melt before adding broth. Be careful not to let the bottom burn. Sprinkle with taco seasoning.
Slowly add broth, breaking up and incorporating refried beans, until smooth. A potato masher works really well for this step.
Serves approx. 18 (1 c. serving) WW Points Plus: 3 (soup only, without toppings)