Taco Soup

(1)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 16

Ingredients

2 pounds ground turkey1 (1.25 ounce) package taco seasoning mix2 cups Beef Broth1 (15 ounce) can mild chili beans1 (15.25 ounce) can whole kernel corn, drained1 (15 ounce) can pinto beans, rinsed and drained1 (14.5 ounce) can stewed tomatoes1 (10 ounce) can diced tomatoes with green chile peppers1 (1 ounce) package ranch salad dressing mix

Directions

In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Serving Size: 16 - (1 Cup)

Number of Servings: 16

Recipe submitted by SparkPeople user TRACIKERSKER.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 232.7
Total Fat: 5.3 g
Cholesterol: 40.0 mg
Sodium: 891.7 mg
Total Carbs: 29.3 g
Dietary Fiber: 6.4 g
Protein: 18.8 g

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I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN