Taco Soup - prepared by Sarah Nelson, RD, LD, Hamilton Hy-Vee Dietitian
Serving Size : 1 cup
All you need:
• 1 large onion
• 2 large cans stew or diced tomatoes
• 1 can Rotel (either mild, medium, or hot)
• 3 cans variety beans (1 black bean, 1 chili bean, 1 navy bean)
• 1 lb ground turkey or chicken
• 1 taco season packet
• 1 Hormel Ranch packet
• 1 bag frozen corn (small)
• Reduced fat shredded cheddar cheese, optional
• Cilantro (diced), optional
• Low-fat sour cream or Greek yogurt, optional
All you do:
1. Dice onion. Brown turkey or chicken with onion and ranch season packet. Do not drain.
2. In a separate large pot, add rinsed beans (exception: do not rinse chili beans), tomatoes, Rotel, taco season packet, and frozen corn.
3. Add in browned meat and onion.
4. Let simmer for 15 minutes. May need to add a little water if you would like the soup less thick.
5. Top with 2 tablespoons shredded cheese, low-fat sour cream and chopped cilantro if desired. Enjoy.
