to soups

Taco Soup

3 cans fat free chicken broth
1 can Staggs brand Ranchero Chili (98% fat free)
1 can S & W black beans (14.5 oz), drained
1 can Mexican style crushed tomatoes (14.5 oz)
1 can Rotel tomatoes and jalapenos
1 yellow squash, diced into small pieces
2 zucchini, diced into small pieces
1 medium onion, diced
2 teaspoons taco sauce (may substitute dry Taco seasoning)

Dump all into a large pot and cook on a low heat for 1 to 1 1/2 hours.

For variation:
Add 1/4 cup non-fat cheddar cheese on top
Add 1 oz (approx 12 chips) baked tortilla chips
Add 1/2 cup ground turkey
Add 1/2 cup ground chicken breast

Freezes well

from the kitchen of Cindy P.