Have you ever had taco soup? I never had until tonight. I mean, I like tacos, and I like soup, so it seemed like a pretty solid bet that I would like it. Well, it was a hit! My husband stinkin’ loves anything Mexican-y for dinner so he was giddy when I told him what we’d be having.
This dish has a lot going for it. In addition to being delicious, it’s also healthy, RRREEEALLY easy, and only uses one pot (yay for no dirty dishes)!! This recipe has about 265 calories per cup, which is great for something so hearty and filling! Of course, I added shredded cheese and sour cream which definitely increases that calorie count, but oh well. I live on the edge, man.
Anyways, this is a GREAT weeknight dinner, especially when you need something warm to take off the winter chill. It only takes about 5 minutes to prepare and another 20 to cook. The only thing I would do differently is add a second packet of taco seasoning. Mine turned out tasting a little bit more like chili than it did a taco so I’d like to increase that taco flavor.
- 1 pound ground lean turkey meat
- 1 package low sodium taco seasoning (Use 2 if you want more taco flavor)
- 1 can tomato soup
- 2 regular cans or 1 big can of fire roasted diced tomatoes (if you want your soup to be thick, drain the cans. If you want it more soupy, then leave in the liquid)
- 1 can dark kidney beans, drained
- 1 can corn, drained
- 2 small cans sliced olives
- Brown the ground turkey meat in a large pot.
- Add all remaining ingredients.
- Bring to a boil and then reduce heat to low. Let simmer for about 20 minutes.
- Top with optional sour cream and shredded cheese.
Source: The Recipe Critic