Molly’s Taco Soup

Here is a filling and tasty soup to warm your innards on a cold winter evening.  Molly uses lean ground beef, chicken or turkey in it.  I used ground turkey for the purpose of the calorie and protein stats.  You can top with a dollop of Greek yogurt or perhaps some shredded pepper jack for an extra bite.

Ingredients:

• 1 teaspoon olive oil
• 1 medium onion diced
• 3 garlic cloves minced
• 1 red pepper diced
• 2 large jalapenos, seeded and diced
• 1 pound lean ground turkey
• 1 jar salsa (8-10 oz.)
• 1 twenty five ounce can diced tomatoes (fire roasted are the best for flavor)
• 1 packet of taco seasoning mix (or make your own with 2T chili powder, 2T smoked paprika, 1t cumin, 1t sea salt, 1 t black pepper, ½ t oregano)
• 1 can black beans
• 1 can kidney beans
• 1 package frozen corn
• 32 oz. chicken stock
• Juice of 1 lime (about 2 tablespoons)

Directions:

1. Heat the olive oil in a large soup pot and sauté the onion, garlic, red pepper and jalapenos for 6-8 minutes until softened and lightly browned
2. Add the meat and cook until browned
3. Add the salsa, tomatoes, taco seasoning, beans and corn
4. Add the chicken stock
5. Bring to a boil, reduce heat and simmer for 30 minutes.
6. Just before serving add the lime juice

Nutrition:  Makes about 10 servings each with approximately

• 218 calories and
• 15 grams protein 

 

Remember if you top it with Greek yogurt or cheese be sure to add the calories and protein to your totals.