Turkey Taco Soup
Calories 363 (5% from fat)
Fat 2. gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 44 mg.
Sodium 909 mg.
Carb. 58 gram
Fiber 12 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 34 gram
1 lb. 99% fat free ground turkey
1.5 cups chopped onion
2 cups water
1 oz. package dry ranch dressing mix
(If you want to reduce the sodium to only 369 mg. per serving, drop this ingredient.)
1.25 oz. package reduced sodium taco seasoning mix
1 (15 oz.) can black beans, rinsed
1 (15.5 oz.) can cannellini beans, rinsed
1 cup frozen corn
1 (14.5 oz.) can no salt added diced tomatoes
1 (15 oz.) can tomato sauce
1. Heat a large non-stick frying pan over medium heat. Brown the ground turkey and onions for about 7-10 minutes.
2. While you're cooking the turkey, heat a large non-stick pot with the water over medium heat. When the turkey and onions are cooked, pour them into the pot of water. Stir in the packet of ranch dressing and taco seasoning.
3. Pour the black beans and cannellini beans into a colander. Rinse them thoroughly to remove all the sodium and then add them to the pot of soup. (To save a little money you can boil the beans from scratch instead of using the canned ones.)
4. Mix in the frozen corn, tomatoes and tomato sauce. Cover and reduce heat to simmer for 40-50 minutes.
Yield: 5 Servings - 2 Cups Per Serving
Serve half portions if you're using it as an appetizer before a meal.
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in freezer safe tupperware containers.
When you heat them up, microwave for approximately 4 minutes, stir and finish heating it for another 3 minutes. Keep the container open just a little to allow steam to escape.