Monday, October 12, 2009

Taco Soup

I got this recipe years ago at a Weight Watchers meeting. I have changed it over the years by taking out the meat and adding some additional ingredients.

1 large onion, diced
1 14.5 oz can of kidney beans, undrained
1 14.5 oz can of vegetarian refried beans, undrained
1 14.5 oz can of Mexican style chili beans, undrained
1 16 oz can of corn, undrained
1 16 oz can of Ro-Tel Tomatoes mild flavored, undrained
1 15 oz can of tomato sauce
1 4 oz can of chopped green chillis
1/2 cup of water
1 package of taco seasoning
1 package of Hidden Valley Ranch dressing mix (not the buttermilk kind)

  1. Saute the onion in a large stock pot or sauce pan until golden in color. Add the remaining ingredients and bring to a boil. Reduce the heat and allow the soup to simmer for 30 minutes. You can also skip the onion in this soup and cook this in a crock pot. In the crock pot, I will cook it at low for 6 hours or at high for 3.
This soup serves 12: Calories 148, 1 gram of fat and 8 grams of fiber

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