Hg's Southwestern Surprise - Ww Points = 3 |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: Not to sound like a cheesy commercial, but this soup is so thick, it eats like a meal. It's almost too easy to prepare a super-sized batch, and it tastes even better the next day. (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks). UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat. ) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did. Ingredients:
4 ounces extra lean ground beef, cooked, drained |
1 (16 ounce) package corn kernels, frozen, sweet corn |
2 (15 ounce) cans pinto beans, rinsed & drained |
1 (15 ounce) can black beans, rinsed & drained |
3 (14 1/2 ounce) cans no-salt-added diced tomatoes |
1 (14 1/2 ounce) can italian-style diced tomatoes |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 (1 1/4 ounce) envelope ranch dressing mix |
1/4 cup onion, minced |
salt, to taste |
black pepper, to taste |
Directions:
1. Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
2. Reduce heat to low and let simmer for 15 minutes.
3. Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.
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