December 10, 2011

Taco Soup

This is a delicious recipe on a cold night. The temperatures in the Northeast have been very deceiving lately and if it weren't for the bare trees then I would think we were in early spring. However, it looks like those temperatures are finally giving way to the cold December days they should be. That being said, what is better than soup on a cold day? I have also been under the weather again, like I was when I made the Slow Cooker Chicken and Rice Soup. Whenever I don't feel good, soup always seems like the perfect comfort food.

All the regular taco toppings can be placed on top of the soup. I used sour cream and cheddar cheese, but pico de gallo, crushed tortilla chips, scallions, hot sauce, or whatever else you want would be fine also.

Also, this makes great leftovers. In fact, it may be even better on the second day than the first!

Taco Soup

Makes 10 servings, serving size about 1 1/2 cups

1 lb 90/10 ground beef
1 1.25 oz package taco seasoning
2/3 cups diced red onion
2 teaspoons minced garlic
3 cups low sodium, fat free beef broth
1 15 oz can black beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 can whole kernel sweet corn
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce

1. In a large soup pot, cook the ground beef, onion and garlic until the meat is browned.

2. Add the taco seasoning, then add the other ingredients.

3. Simmer for about 15 minutes.

Nutritional Information
Calories: 199
Fat: 4
Carbohydrates: 24
Fiber: 5
Protein: 16
Sodium: 815
Points+: 5


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