Taco Soup

Yield: 16 servings; 3 points per serving

16 oz fat-free canned refried beans

28 oz canned tomato sauce

14 oz canned yellow corn

3/4 cup uncooked barley

16 oz fat-free chicken broth

12 oz canned chicken

1 oz Old El Paso Taco Seasoning Mix

14 oz canned black beans

14 oz canned kidney beans

1 cup shredded fat-free cheddar cheese

Throw it all in the crockpot till hot! You may need to add water or more broth.

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Tortilla Soup

1 tsp. olive oil

1 onion, chopped

2 garlic cloves, minced

2 cups shredded cooked chicken breast (about 10 oz.)

1 cup frozen whole-kernel corn

1 Tbl. Jalapeno pepper, chopped & seeded

1 tsp. ground cumin

1 tsp. Worcestershire sauce

½ tsp. chili powder

2 cans chicken broth

1 can diced tomatoes, undrained

1 can black beans, drained

1 can tomato soup, undiluted

Tortilla chips, optional

½ cup fat free sour cream, optional

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, sauté 2 minutes. Stir in chicken and next 8 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream to serve.

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California Pizza's White Corn Tortilla Soup

3 Tbsp. Olive Oil

1 1/2 seven-inch Corn Tortillas, cut into 1" squares (count points)

1 1/2 Tbsp. minced fresh Garlic

2 Tbsp. minced White Onion

1 1/2 tsp minced Jalapeno Pepper

1 lb. White Corn kernels

1 1/2 lbs. chopped, ripe red Tomatoes

1/3 C. Tomato Paste

2 1/2 tsp. ground Cumin

1 Tbsp. Kosher salt

1/8 tsp. ground White Pepper

1/2 tsp. Chili Powder

1 1/2 C. Water

1 quart chicken stock

24 blue corn tortilla chips (optional garnish)

2 C. shredded cheddar cheese (optional garnish)

1/2 C. chopped fresh cilantro (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.

Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.

Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

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Chicken Tortilla Soup

Yield: 8 (1 cup) servings

1 onion, finely chopped

2 stalks celery, finely chopped

2-3 cloves garlic-finely chopped

1 t. cumin

1 t. cayenne pepper (I used 1/2 t.)

1/2 tsp. salt (I didn't use this much)

2 to 3 c. shredded/cut cooked chicken

1 c. frozen or canned corn

1 14oz. can White Northern Beans - drained

1 14oz. can diced tomatoes-do not drain

2 cans fat free chicken broth

1 can 98% ff condensed tomato soup (optional – I don’t use it)

Spray a pot with cooking spray and sauté onion, celery and garlic until soft. Add seasoning through beans-stir gently to mix. Add tomatoes with juice and soup. Bring to a boil and then reduce and simmer for about an hour.

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Refried Bean Soup

Yield: 1 cup servings; 1 point per serving

1 C. chopped onion

1 C. chopped green pepper (i put the onion and pepper in a processor)

2 tsp. bottled minced garlic

1 can chicken broth

1 can (14.5 oz) Mexican style stewed tomatoes

1 can diced tomatoes (drained)

1 can (15.5 oz.) Black beans

1 can (15.5 oz.) Red kidney beans

1 can (16 oz.) Fat free refried beans

1/4 tsp. ground cumin

Spray soup pot with cooking spray. Place onion and bell pepper in soup pot over medium heat. Cook for 2-3 minutes until veggies are tender. Add a small amount of broth if necessary.

Add garlic, broth, stewed tomatoes, an diced tomatoes and raise the heat to high. Rinse and drain black beans and kidney beans and add to the pot. Stir in the refried beans and cumin. Cover and let soup come to a boil then reduce heat for 5-7 minutes stirring occasionally.

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Taco Soup 2

Yield: 16 (1 cup) servings; 2 points per serving

2 cans yellow corn

2 can hominy

2 cans lt. red kidney beans

2 cans diced tomatoes w/green chilies

1 lb 95% or higher lean ground beef

1 pkg. taco seasoning mix

1 16 oz. jar salsa

Brown hamburger and drain. Mix all ingredients together (do not drain) in a pot and simmer for 30 minutes or you can put in a crock pot and cook all day. You may serve it with tortilla chips, shredded cheese and sour cream (extra points).

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