Friday, February 25, 2011

Turkey Chili Taco Soup

I love me some taco soup. My mom used to make it often when I was a kid (probably still does actually) and it was always one of my favorites. I'm pretty sure, however, that the recipe she made was totally not Weight Watchers friendly but I've wanted to make it many times in the last year...just a healthier version. I had not found a recipe that sounded as good or at least nearly as good as the one I grew up eating.

Then in steps Gina at Gina's Skinny Recipes with her delicious and healthy recipes. She recently posted a turkey chili taco soup that sounded divine and right up my alley. Thankfully most of the ingredients are pantry staples for me so I was able to pull this soup together fairly quickly for dinner tonight after work. 

I topped mine with my standard chili fixins' of shredded cheese and sour cream. Let me tell you...this was one delicious and filling soup! Because it was slighter cooler today than the 70℉ days we've been having lately, it was perfect to make for dinner. It wasn't terribly heavy though so it would probably be just as tasty on a warmer day (I'm sure I'll find out soon!). One of the best things about it is the 5 P+ per serving. I love that the low P+ allowed me to splurge a little on the toppings and use a higher fat cheese than I normally would use.

A great, healthy soup that I will make again and again. Thanks Gina!

Turkey Chili Taco Soup

Turkey Chili Taco Soup
Adapted very slightly from Gina's Skinny Recipes
Makes about 9 - 1 cup servings.
  • 1 1/4 lbs 97% lean ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz kidney beans, drained (I used black beans)
  • 8 oz tomato sauce (I used a mix of tomato paste and water. No sauce in the house!)
  • 16 oz fat free refried beans
  • 1 packet taco seasoning (I used some homemade I prepared recently)
  • 2 1/2 cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with your favorite toppings!


1 Treats for Charlie:

Tia said...

this sounds delicious!

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