Taco Soup
This is a wonderful meal for the cold dark days of winter when we need the extra oomph to warm our chilled-to-the-bone bodies! This soup smells extraordinary, like fresh tacos. It is not a spicy hot soup, and I will admit that I added a smidget more of each of the spices listed below. Enjoy!
Taco Seasoning Recipe:
1 part cumin
1 part chili powder
1 part garlic powder
1/4 part crushed red pepper
(This is a great salt-free taco seasoning, with or without the crushed red pepper.)
Taco Soup Recipe:
2 lb lean ground beef
1 yellow onion chopped
2 clove garlic diced
2 15 oz cans diced tomatoes
1 10 oz can rotel (“original” flavor tomatoes and green chilis. To my fellow Texan’s, I used HEB brand.)
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can yellow corn drained
2 cups chicken broth (I use low sodium for this, and for any of my ingredients if available.)
1 cup water
2 T taco seasoning
Salt and pepper to taste
Brown the ground beef and onion. Add the diced garlic towards the end of the browning process. Drain.
Add the ground beef to a stock or crock pot.
Add the remaining ingredients and stir. Simmer on low for approximately 6 hours.
Ready to eat!
Ladle into individual serving bowls — top with corn chips or baked tortilla chips, and grated cheese (I use colby jack).
Can also top with jalapeno or low fat sour cream.
Per two cup serving (I am NOT guaranteeing my calculations):
6.8 g fat
37 g carb
38.9 g protein
223 g sodium
Let me know what you think, please!
“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child
(I miss her!)
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