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!
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
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!