Turkey Chili Taco Soup


Simple, quick and delicious meal. Top it with all the goodies and your guests will never know it took all of 10 minutes to throw together. Leftovers are great reheated too! Can easily be made low-fat and would still be tasty.

1.3 lbs ground turkey or ground beef
1 medium onion, chopped
1 clove of garlic, minced
1 bell pepper, chopped (any kind will do)
10 oz can rotel tomatoes with green chilies
1 1/2 cups sweet frozen corn
15 oz kidney beans, drained
8 oz tomato sauce
16 oz refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 cups low sodium chicken broth
1/2 packet of dry ranch dressing mix or 1/4 cup regular ranch dressing
great topping options: shredded cheese, sour cream, tortilla chips, avocado, and cilantro
1) In large pot or dutch oven, brown ground meat on medium heat, breaking up into small pieces as it cooks 2) When cooked 3/4 of the way through remove any grease from pan 3) Add onions and pepper and cook 3-4 minutes 3) Add minced garlic and cook an additional 1-2 minutes 4) Add rotel, corn, beans, tomato sauce, refried beans, taco seasoning, chicken broth, and ranch 5) Bring to a boil 6) Simmer soup for 10-15 minutes being careful not to let refried beans settle and burn on bottom of pan Ladle into bowls and top with all the goodies! Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.


30% DV

9% DV

67% DV

22% DV

70% DV

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