taco soup

     This recipe was given to me by my mom around a hundred years ago. The soup originated as one of her old Weight Watcher recipes.  Surprisingly enough, I didn't need to fix this recipe... which, if you know me, you know I feel the need to make changes most of the time.

     It doesn't contain or need meat as the beans provide plenty of protein.  It can be a vegetarian or vegan dish if you switch the chicken broth with vegetable broth or mushroom broth. The secret to the creamy texture is refried beans! It gives the soup a rich, velvety consistency, seemingly decadent without the guilt!
     My mom sometimes adds brown rice under it and low fat cheddar cheese over it. My favorite thing is to add Fritos corn chips to the bottom of the bowl before pouring in soup... I know it's not the healthiest choice, but so good! I've added a dollop of low fat sour cream or Greek yogurt to the top on occasion. Pair the soup with a big green salad and you're good to go!
Ingredients
1 T. (or less) olive oil
1 onion, chopped
1 pkg. taco seasoning mix
1 can fat free refried beans
1 - 15 oz. can chicken or veggie broth, preferably homemade
1 -15 oz can petite diced tomatoes w/ juice
1 can tomatoes and green chilies w/ juice
1 can black beans, undrained
1 can great northern or navy beans, undrained
1 # bag, frozen kernel corn, or 1 can kernel corn, drained
salt and pepper to taste
Directions
Saute' onion in oil until soft and golden. Add refried beans, letting them melt as they warm, then mash to soften. Sprinkle with taco seasoning and stir to blend.
Slowly add broth, breaking up and incorporating refried beans, until smooth. (If you dump broth in all at once, it won't be as smooth as if added slowly.) Add remaining ingredients and season to taste. Simmer for 30- 40 minutes.
Top soup with cheddar cheese, if desired. Brown rice underneath is good, also!
(It is a tiny bit spicy. If you wish, exchange tomatoes and green chilies for another can of diced tomatoes to lose the heat.) Enjoy!