Taco Soup
This Taco Soup recipe is a very popular choice for an easy and family friendly dinner recipe.
Servings: 16 servings
Ingredients
- 16 ounces lean ground beef
- 16 ounces lean ground turkey (use ALL ground turkey- no beef, if you're counting WW Points)
- 2 large onions, diced
- Two 15.5-ounce cans pinto beans, drained & rinsed
- One 15.5-ounce can kidney beans, drained & rinsed
- One 15.25-ounce can sweet white corn, drained
- One 14.5-ounce can Mexican-style stewed tomatoes
- One 14.5-ounce can diced tomatoes
- One 14.5-ounce can tomatoes with chiles
- One 4.6-ounce can mild, diced green chiles
- One 1.25-ounce package taco seasoning mix
- One 1-ounce package Ranch salad dressing mix
- Fritos, sour cream, grated cheese, pickled jalapenos etc. (as desired, for serving)
Instructions
- Brown the beef and turkey with the onions in a large skillet. Drain fat, then transfer cooked meat and onions to a large slow cooker (or stockpot). Add beans, corn, tomatoes, chiles, olives and seasonings; cook in slow cooker on low for 6 to 8 hours (or simmer on low heat for about 1 hour if using a pot on the stove).
- To serve: sprinkle a few corn chips in the bottom of a bowl and ladle soup over them. Top with desired garnishes.
Notes
- If you are watching your weight, use all lean ground turkey instead of beef and turkey.
- Fixings to serve with the soup (like corn chips) are not included in the nutritional information.
- This really isn't technically a "soup." It's more like a thick chili-sort of dish and it's fabulous over the corn chips- don't leave those out!
- Add sliced, black olives if you'd like (optional).
- Consider other garnishes too: guacamole, chopped onions, lettuce, tomatoes, etc.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 26g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 663mg | Potassium: 614mg | Fiber: 6g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 14.3mg | Calcium: 77mg | Iron: 3.3mg