Crockpot Taco Soup
Serve with choice of garnishes.

Yield: 8 servings

• 1 1/4 pounds ground lean turkey
• 1 medium onion, chopped
• 1 tablespoons oil
• 1 15 ounce can corn, drained
• 1 15 ounce can black bean, undrained
• 1 15 ounce can kidney beans, drained
• 1 15 ounce can reduced sodium chicken broth
• 2 14.5 ounce cans no salt diced tomatoes
• 1 jalapeno chopped (optional)
• 1 8 ounce can no salt added tomato sauce
• 1 recipe taco seasoning mix (see below

Taco Seasoning Mix
• 2 tablespoons mild chili powder
• 1/2-1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 - 3 teaspoons cumin
• 1/2 teaspoon black pepper
• 1 pinch cayenne pepper (optional)
• Salt only if desired

Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, jalapeno and taco seasoning; stir well. Cook on low for four to six hours. When serving, top soup with any of these garnishes: fat reduced shredded cheese, low fat sour cream, broken baked tortilla chips, cilantro and chopped tomatoes.

Per Serving): 308 Calories; 8g Fat (23.2% calories from fat); 2g Saturated Fat;26g Protein; 36g Carbohydrate; 10g Dietary Fiber; 46mg Cholesterol; 675mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

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