Mexican Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cans whole kernal corn1 cans kidney beans1 cans pinto beans2 cans diced tomatoes (with or without chilies)1 package ranch dressing1 package taco seasoning1 lb. ground turkey (or chicken or lean beef)1 small onion, choppedshredded cheese (opt.)low fat taco chips (opt.)
Drain and rinse beans. If making more of a stew, drain corn and tomatoes, otherwise, drain only the beans. In a skillet, brown turkey with 1/2 the onion and 1/2 package of the taco seasoning. In a large pot or dutch oven, dump corn, tomatoes, beans, ranch dressing, 1/2 package taco seasoning, 1/2 onion and the browned turkey. Let simmer over low to medium heat for 30 minutes. Add water or chicken broth as needed if it starts to dry out. Serve over taco chips or salad bed and sprinkle with shredded cheese. Makes about 8 1- cup servings.
Crockpot instructions:
Follow the above except after browning the turkey, put all ingrediants in the crockpot and cook on low heat for 8-10 hours.
Number of Servings: 1
Recipe submitted by SparkPeople user EAGLESWINGS35C.
Crockpot instructions:
Follow the above except after browning the turkey, put all ingrediants in the crockpot and cook on low heat for 8-10 hours.
Number of Servings: 1
Recipe submitted by SparkPeople user EAGLESWINGS35C.
Nutritional Info Amount Per Serving
- Calories: 409.6
- Total Fat: 7.4 g
- Cholesterol: 22.5 mg
- Sodium: 959.5 mg
- Total Carbs: 67.2 g
- Dietary Fiber: 20.1 g
- Protein: 23.2 g
Member Reviews