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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

TACO SOUP Recipe

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This recipe for TACO SOUP is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound extra lean ground beef
1 pound lean ground turkey breast
1 onion, diced
2 cups fat-free, reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chilies
1 (15-ounce) can whole kernel corn, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 envelope reduced-sodium taco seasoning mix
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons garlic powder
Tabasco sauce to taste
1 cup fat-free sour cream
1 cup shredded, fat-free Cheddar chees
1/2 cup chopped green onions
1/4 sliced jalapeņo peppers
1/4 cup sliced black olives

Directions:
Directions:
Brown the ground beef and turkey with the onion, stirring until the ground beef is crumbly; drain thoroughly. Stir in the undrained tomatoes, corn, beans, seasoning mix, chili powder, cumin, garlic powder and Tabasco. Bring to a boil; reduce heat to low. Add chicken broth. Cover and simmer for 1 hour, stirring occasionally. Ladle soup into bowls and serve with sour cream, cheese, green onions, jalapeņos and black olives.

NUTRIENTS: 339 calories, 5 g total fat, 1 g saturated fat, 87 mg cholesterol, 922 mg sodium, 27 total carbohydrates, 6 g fiber, 41 g protein.

Number Of Servings:
Number Of Servings:
8 Servings
Personal Notes:
Personal Notes:
Look for Kathy Ordelt's Taco Soup recipe in the online version of the cookbook.

 

 

 

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