Taco Soup

I have been with Weight Watchers since February 2008 and have looked for good low fat soups. I got so tired of the cabbage soup and needed some flavor and spice. So since Mexican food is my favorite ethnic food, and tacos are the best, I decided to put together a really good taco soup. So here it is and I believe it is only 1 point per cup of soup.

• Ready In: 45 mins
• Serves: 10-12
• Yields: 12 cups of soup

Ingredients

• 1  lb  lean ground sirloin, 94% fat free
• 1  large onion, finely chopped
• 4  garlic cloves, minced
• 1 (16 ounce) can  fat-free refried beans
• 1 (40 ounce) can pinto beans, undrained
• 1 (14 1/2-16 ounce) can whole kernel corn, undrained
• 1 (14 1/2ounce) can diced tomatoes with green chilies
• 1 (8 ounce) can tomato sauce
• 1  cup water
• 4  cups  low-sodium low-fat beef broth
• 3  tablespoons  taco seasoning

Directions

1. In a large Dutch oven, brown the ground sirloin along with the onion and garlic over medium heat. When meat is completely browned add the can of fat-free refried beans stirring until heated through and completely combined with the meat. Continue cooking for approximately 3 minutes over medium heat.
2. Add the remaining ingredients and stir until well mixed. Bring to a boil over medium heat. Once the boil is reached, turn heat to low and simmer for 30 minutes.
3. I serve this with baked tortilla chips and garnish with fresh chopped green onions and cilantro. You can also spice this soup up by serving with your favorite hot sauce.
4. NOTE: I do not add salt since the canned ingredients have plenty of salt.