SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 2.8 g
  • Cholesterol: 20.0 mg
  • Sodium: 240.3 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 10.9 g

View full nutritional breakdown of Low Sodium Taco Soup calories by ingredient
Report Inappropriate Recipe

Low Sodium Taco Soup

Submitted by: KRISTIN9924
Low Sodium Taco Soup

Introduction

This is a low sodium makeover of the Paula Deen Taco Soup recipe. One of my favorite quick dinner recipes and only 240 mg of sodium per cup. This is a low sodium makeover of the Paula Deen Taco Soup recipe. One of my favorite quick dinner recipes and only 240 mg of sodium per cup.
Number of Servings: 16

Ingredients

    *1 lb. Turkey, Ground turkey
    *2 poblano peppers (roughly chopped)
    *1 can Del Monte Whole Kernal Corn no salt
    *2 cans Eden Organic Pinto Beans (No Salt Added)
    *1 can Muir Glen Diced Tomatoes no salt
    *1 can Best Choice Stewed Tomatoes (Mexican)
    *1 can Eden Organic Kidney Beans (No Salt Added)
    *1 tsp Cumin Powder
    *1 tsp Paprika
    *1 tsp dried oregano
    *1 tsp Garlic Powder
    *1 tsp Dried Minced Onion
    *1 tbsp Chili powder
    *1 package Hidden Valley Ranch dry ranch mix

Directions

Brown the ground turkey, poblano peppers, and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, spices, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 30 minutes to 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with plain Greek yogurt, cheese, green onions and jalapenos.

Serving Size: 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user KRISTIN9924.






Great Stories from around the Web


Rate This Recipe