Taco Soup

• 1 lb lean ground sirloin, 94% fat free
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 (16 ounce) can fat-free refried beans
• 1 (40 ounce) can pinto beans, undrained
• 1 (14 1/2-16 ounce) can whole kernel corn, undrained
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 4 cups low-sodium low-fat beef broth
• 3 tablespoons taco seasoning

1. In a large Dutch oven, brown the ground sirloin along with the onion and garlic over medium heat.
2. When meat is completely browned add the can of fat-free refried beans stirring until heated through and completely combined with the meat.
3. Continue cooking for approximately 3 minutes over medium heat.
4. Add the remaining ingredients and stir until well mixed.
5. Bring to a boil over medium heat.
6. Once the boil is reached, turn heat to low and simmer for 30 minutes.
7. I serve this with baked tortilla chips and garnish with fresh chopped green onions and cilantro.
8. You can also spice this soup up by serving with your favorite hot sauce.
9. NOTE: I do not add salt since the canned ingredients have plenty of salt.

lean ground sirloin, onion, garlic, beans, pinto beans, whole kernel corn, tomatoes, tomato sauce, water, lowsodium, taco seasoning

Taken from www.food.com/recipe/taco-soup-324434 (may not work)