Taco Soup


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Taco Soup

Taco Soup

This taco soup recipe is hearty and filling without being heavy or high in fat and calories. You can easily keep the ingredients on hand so you can make this recipe anytime you want to. I like serving it over homemade polenta or with side of cornbread. I’ve experimented by using white beans and pre-made green chilis in place of the kidney beans and tomatoes and it was delicious!

Taco Soup Ingredients:
  • 1 (pound) lean ground beef, turkey or chicken
  • 1 onion, large chop
  • 1 (16.0 ounce can) chili beans, with liquid
  • 1 (15.0 ounce can) kidney beans with liquid
  • 1 (15.0 ounce can) whole kernel corn, with liquid
  • 1 (8.0 ounce can) tomato sauce
  • 2 (cup) water
  • 2 (14.5 ounce can) diced tomatoes with green chiles
  • 1 (4.0 ounce can) diced green chile peppers
  • 1 (1.25 ounce package) taco seasoning mix
  • 2% Mexican blend cheese (optional
  • Reduced fat sour cream (optional)

Directions:
  1. In a 5 qt pot, cook the ground meat and onion until browned over medium heat, drain off fat.
  2. Add chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix.
  3. Stir to blend, let simmer about 15 minutes. Turn off heat and let sit another 10 minutes.
  4. Top with a dollop of low fat sour cream, 1 Tbs 2% shredded cheese and a few crushed baked tortilla chips if desired.

Bon Appetite~ Valerie

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