Refried Bean Soup

This soup is mildly spicy, very flavorful, and super healthy. It’s one of my favorite lunch soups. I make a batch and eat it all week for lunch. If you want to make it heartier, add in some cooked rice or some diced cooked chicken. Top it with some shredded cheese, sour cream, and cilantro for an extra special touch (just don’t forget that this adds to the calories).

Ingredients
2 (14.5 oz) cans diced tomatoes with green chiles
2 cloves garlic, minced (I use bottled minced garlic – much faster)
1 cup onion, finely chopped
2 cans fat free refried beans
3 cups fat free chicken broth, divided

Directions

Combine tomatoes, garlic, onion, and 1 cup of broth in a large pan; boil for five minutes, stirring often.

Stir in beans and remaining 2 cups broth; simmer over low heat for 20 minutes, stirring often.

Servings: 10 (1 cup each)
WW Points: 1 point per serving
Calories: 85, Fat: 0, Fiber: 4.5