Taco Soup

Ingredients:
1 lb. lean ground beef (with 7% fat or less)
1 lg onion, diced
3 cans (abt 15oz each) Spicy Chilli Beans, undrained
1 can whole kernel corn (abt 15oz), undrained
1 can diced tomatoes (abt 15oz), undrained
1 can tomato sauce (abt 15oz)
1½ cups water
1 small can diced green chiles (abt 4oz), undrained
1 package Taco Seasoning mix (abt 1.25oz)
1 package Hidden Valley Ranch dry salad dressing mix (abt .4oz)
1 cup fresh cilantro, chopped
¾ cup (12 Tbsp) fat-free sour cream (optional)

Instructions:
Brown beef and onion in large dutch oven until meat crumbles and onion is translucent, drain fat.  Stir in the remaining ingredients.  Bring to a boil and reduce heat.  Let simmer for 15 minutes.  Garnish each serving with a rounded tablespoon of fresh cilantro and a level tablespoon of sour cream, if desired.

Yields about 1 cup per serving.

Special Information:
A level tablespoon of fat-free sour cream doesn't add any POINTS to an individual serving of this soup but it does add lots of flavor.  However, if you have two servings or more you must add a ½ POINT for every 2 tablespoons you use.  Also, you can use 1 tablespoon of shredded 2% milk cheddar cheese on each serving in place of or in addition to the fat-free sour cream.  Remember to increase the POINTS value by ½ POINTfor each tablespoon of cheese you use.