Weekend Cooking- Taco Soup and Cheese Biscuits

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I have been following the Weekend Cooking posts and this is my first time to participate. I love all things foodie and  I am trying to cook more and cook healthier foods so this is a great way to share some of my favorites. One of my favorite soups as well as my husband's  is Taco Soup. I make it often in the fall and winter. My husband cracked his back molar a few days ago and can't get into the dentist for a few days. So, he needs to eat softer foods and I decided to make his favorite Taco Soup last night. You won't believe that this is actually a Weight Watchers recipe that has floated on the WW boards for several years and there are many versions. We like the vegetarian version but there is a version with meat which makes it more like a chili. I didn't take my own picture but this is one that I found that is the closest to what it looks like. Trust me, it's delicious!

TACO SOUP

1 Large Onion, chopped

1 Package Taco Seasoning Mix

2 Cups whole Kernel corn, frozen

1 Can Chicken Broth (or 16 oz from carton of broth)

1 Can Black Beans, undrained

1 Can White Beans, undrained

1 Can Fat-Free or Vegetarian Refried Beans

1 Can Diced Tomatoes (Mexcian Flavor...Rotel or diced tomatoes with chilies)

1 Can Diced Tomatoes (Any flavor)

Spray Pam in a soup pot and cook onion until softened over medium heat.

Dump all the cans of beans in first and mix. Then, add all of the other ingredients.

Stir until all mixed. Bring to a slow boil and then put a lid on and simmer for about an hour. Stir as needed.

*You can use whatever combination of beans that you like. I didn't have white beans so I used a can of kidney beans.  All cans are approximately 14-16 oz.

*One change is adding a package of dry Hidden Valley Ranch Dressing instead of the refried beans to help thicken the soup.

*It is supposed to make 15 cups. If you are following  the Weight Watchers Plan, 1 Cup=1 Point (you should double check this if you are uncertain, I cannot claim 100% accuracy on WW points)

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I decided to serve something else with the soup as my husband could use the extra food as he's not eating much. I found this not so WW friendly Cheese biscuit recipe at allrecipes and they were great! They are supposed to be based on the Red Lobster cheese biscuits. They were quick and easy to make.

Quick Cheese Biscuits

2 cups buttermilk baking mix (I used bisquick Light)
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder

In a bowl, stir in the biscuit mix, milk and cheese just until moistened. Drop by tablespoonfuls onto an ungreased baking sheet. Mix butter and garlic powder; brush over biscuits. Bake at 475 degrees F for 8 to 10 minutes or until golden brown. Serve warm.

*Depending on how big you make your biscuits, this recipe claims 18 servings.

*Some of the reviews mentioned adding a few more tablespoons of milk so that the biscuits aren't dry and I did that. They also suggested adding a bit more cheddar cheese which I did. These biscuits were scrumptious and a perfect pair with the Taco Soup.