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Saturday, December 12, 2009

Taco Soup

I made this recipe last night because I had been wanting to try it and Ron had been wanting chili.  I thought that he might be OK with this one.  Fortunately, he was and he said it tasted like chili.  This makes a ton of soup and is very good!  I had some baked tortilla chips with mine and Ron ate Fritos with his.  Both chips were very, very good.

Despite how bad they are for you, I used canned tomatoes.  I just didn't have the patience to dice and seed tomatoes.  My changes:  I did not puree the tomatoes and I did not use the olives.

Taco Soup
*This is my 8th soup recipe from her blog that has been such a success and so low in calories! 
Yield:  Makes 12 servings about 1 cup each.
Per serving: Calories 241; Protein 13; Fat 11 g; Carbs 18; Sodium 470 mg

  • 2 tablespoons olive oil (if using meat sub or ground turkey)
  • 1 pound ground beef (try to use grass-fed, lean beef) or turkey OR 1 pkg. Morningstar Crumbles
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Splenda
  • One 16-ounce can chili beans, undrained (NOT chili, just chili-seasoned beans)
  • One 15-ounce can kidney beans, undrained
  • 1 cup frozen corn – optional
  • One 10-ounce can tomato soup, undiluted
  • 2 cups water
  • Two 14-ounce cans peeled and diced tomatoes, undrained and pureed
  • One 4-ounce can diced green chilies
  • One 4-ounce can sliced olives (I omitted)
  • One 1.25-ounce envelope taco seasoning
  • 3 teaspoons chili powder

  1. If using hamburger:  
    1. In a large saucepan brown hamburger until just no longer pink, breaking it up with a wooden spoon into small chunks. 
    2. Remove from pan and drain grease, reserving 1 tablespon.
    3. Sauté the onions and garlic with the Splenda in reserved grease, until onions are soft and golden.
    4. Return hamburger to the pan.
  2. If using veggie meat or turkey
    1. In a large saucepan heat the olive oil over medium heat. 
    2. Sauté the onions and garlic with the Splenda until onions are tender and golden. 
    3. Add turkey or crumbles and sauté until turkey is no longer pink, breaking into small chunks.
  3. For soup:
    1.  Add to the meat/onion mixture the chili beans, kidney beans, corn, tomato soup, water, tomatoes, green chilies, olives, taco seasoning, and chili powder. 
    2. Bring to a boil. 
    3. Reduce heat to low and allow to simmer for 1 1/2 – 2 hours, stirring occasionally.
    4. Serve with your choice of toppings, such as tomatoes, tortilla chips, frito corn chips, avocados, shredded cheese, sour cream, etc. 

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