Taco Soup
"I have been with Weight Watchers since February 2008 and have looked for good low fat soups. I got so tired of the cabbage soup and needed some flavor and spice. So since Mexican food is my favorite ethnic food, and tacos are the best, I decided to put together a really good taco soup. So here it is and I believe it is only 1 point per cup of soup."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
12 cups of soup
- Serves:
- 10-12
ingredients
- 1 lb lean ground sirloin, 94% fat free
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 (16 ounce) can fat-free refried beans
- 1 (40 ounce) can pinto beans, undrained
- 1 (14 1/2-16 ounce) can whole kernel corn, undrained
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 4 cups low-sodium low-fat beef broth
- 3 tablespoons taco seasoning
directions
- In a large Dutch oven, brown the ground sirloin along with the onion and garlic over medium heat. When meat is completely browned add the can of fat-free refried beans stirring until heated through and completely combined with the meat. Continue cooking for approximately 3 minutes over medium heat.
- Add the remaining ingredients and stir until well mixed. Bring to a boil over medium heat. Once the boil is reached, turn heat to low and simmer for 30 minutes.
- I serve this with baked tortilla chips and garnish with fresh chopped green onions and cilantro. You can also spice this soup up by serving with your favorite hot sauce.
- NOTE: I do not add salt since the canned ingredients have plenty of salt.
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Reviews
-
Pull out your large stock pot as this makes a lot! I used 1 cup frozen corn, skipped adding the 1 cup water, and was short 10 ounces of the pinto beans. I added 3 jalapeno peppers for some extra heat. We enjoyed this and I'll make it again. Made for *Zaar Cookbooks Tag 2009* game
RECIPE SUBMITTED BY
Cooking has always been my favorite thing to do. I cooked my first full meal at the age of 8; pork chops, gravy (a little lumpy), mashed potatoes and canned corn. Since that time I feel I have been joined at the hip with a stove and cooking utensils.
I own about 100 cookbooks and love them all. When I am stressed I get one of my cookbooks and lose myself in recipes. I am a cook who has always put my own spin on any recipe. I have cooked so much that every recipe I can see beyond what is there and add or detract or make figure friendly.
I love to eat at Italian restaurants. My other favorite restaurant is what would be called a "Diner, Drive-in or Dive." We have found some of the best dishes at these type of restaurants. I refuse to eat at a restaurant that when you are through eating you practically need to take out a loan to pay the check. I do not care who the chef is, there is a limit to price.
I am passionate about shopping for food. I love the vegetable department with the multitude of fruits, veggies, and colors. I always start my idea for a meal with the vegetables and I love to include fruit in my desserts.
Cheese is another one of my passions. I love to shop in a good cheese shop and then go to a good wine shop and purchase the perfect wine for the cheese.
I live in Olympia WA and sometimes in the bay area of CA. I have daughters and grandchildren in both states.
After working from the age of 14 to age 58 I retired and now spend most of my time with family and friends.
I love to cook with pasta and the dish that everyone asks me to make is Tamale Pie or Potato Salad.
