Health

Healthy Recipe: Taco Soup

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By Rachel F. Johnson
    I don’t know about all of you, but I am really looking forward to fall! I’m excited for fall clothes, carving pumpkins & indulging in any soup craving that I may have! So, with slightly cooler temperatures these past few weeks, I decided that it was close enough to fall to make soup for dinner!
    This Taco Soup makes a great weeknight meal. It takes about 30 minutes to throw together, and, as an added bonus, it only uses one pot, so cleanup is a breeze!
Makes (6) 1½ cup servings
1 lb. 93% Lean Ground Turkey
1 packet Reduced Sodium Taco Seasoning Mix
1 can Black Beans, drained & rinsed
1 can Pinto Beans, drained & rinsed
2 cans Golden Corn, drained & rinsed
2 cans Diced Tomatos & Green Chilies (such as Rotel)
1 ½ cups Fat Free Reduced Sodium Chicken Broth
1 ½ cup Water 
    Heat a large pot over medium-high heat. Place ground turkey and cook until slightly browned. Add packet of Taco Seasoning mix and distribute throughout turkey. Once evenly combined, add black beans, pinto beans, corn & the diced tomatoes and green chilies. Pour in chicken broth and water. Stir well & bring to a boil. Once boiling, cover with a lid and simmer for 20 minutes.
    If you would like, top with a Tbsp. of Nonfat Greek Yogurt (tastes just like Sour Cream), chopped green onions & 2 Tbsp. shredded fiesta blend cheese. Serve with ½ oz. multigrain chips and you have a delicious, nutritious & filling meal that the entire family will love! 
 
1 ½ cup Taco Soup: 310 kcal, 6 g fat, 10 g fiber (!), 24 g protein 
1 ½ cup Taco Soup + 2 Tbsp. Shredded Cheese, 1 Tbsp. Yogurt & ½ oz. Chips: 430 kcal, 13 g fat, 11 g fiber, 27 g protein
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