Another rainy Sunday…perfect for soup!  This recipe is really easy and takes no time at all.  I wrote out the whole recipe below, but you can totally make this your own.  This time around,  I didn’t have any white beans and certainly wasn’t heading out of the house, so I doubled the black beans.  I also had a request for a spicier soup, so I added some jalapeno peppers.

I decided to let my chopper do the work on my onion.

Then I sautéed my onion for about 5 minutes until soft and fragrant.  I added the other ingredients on top and then the chicken broth (I recommend low sodium).

The BOY helped me pick out some stronger peppers at the store.  I decided to cut them and add them to the soup.  I only used a few, and the soup was much spicier.  I am happy I channeled my inner food network star and remembered to taste the soup as I went.

I don’t like refried beans, so I have never added them to the soup.  I also shared this recipe with a friend who added turkey meat and made it more of a chili.  Delish!  Don’t be afraid to get creative!

 

Taco Soup

 

Ingredients

1 large onion, chopped
1 package of taco seasoning
2 cups whole kernel corn (use frozen or canned)
1 container fat free chicken broth

1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 can fat free refried beans
1 can diced tomatoes
1 can spicy seasoned tomatoes, like tomatoes with jalapeno

 

Directions

Sauté onion until soft in a large pot sprayed with nonstick cooking spray.  Add the other ingredients to pot and simmer 30 – 40 minutes.  Freezes well!