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Light Taco Soup Recipe

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This recipe for Light Taco Soup, by , is from The Wilcox Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nichole Bach

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 lb. extra-lean (preferable grass-fed) beef
1 envelope dry taco seasoning
16 oz can kidney beans (or 1 cup dry, soaked and cooked) or bean of choice. Black also works well
16 oz. frozen corn
2 quarts tomato juice
c. sugar (organic cane)
tsp. salt
to tsp black pepper
reduced fat mozzarella cheese, optional
fat-free sour cream (organic valley), optional

Directions:
Directions:
1. Brown the hamburger and chopped onion in a nonstick skillet. Drain.
2. Combine ground beef, onions, taco seasoning, kidney beans, corn, tomato juice, sugar, salt, and pepper in slow cooker.
3. Cook on Low 4 hours or until heated through.
4. Top individual servings with cheese, tortilla chips, and sour cream, if you wish.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Keep the chips, sour cream and cheese out for a lower calorie option.

 

 

 

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