Savory Saturday- Turkey Taco Soup

It isn't cold here yet but this is my favorite recipe for Fall/Winter.


This is a great soup which for us was better the 2nd day!! The recipe is very versatile and can be made as hot or mild as you like it and probably even vegetarian. One of the things I like about it is that it is easy on my stomach and full of great protein! Which is great for a 9 wk post op Gastric Bypass patient. The other side of that is my family loved it too! SO I will give you the recipe and then let you know what we added!

TURKEY TACO SOUP

Serves 5

1 1/4 lbs ground turkey

1 medium onion (chopped is fine or diced if you are trying to fool your kids)

1 can (15oz) crushed tomatoes

1 can (15 oz) Rotel & tomatoes (here is where you can really adjust your kick)

1 can (15 oz) black beans undrained (very important not to drain)

1 can (15 oz) pinto beans undrained (very important)

1 cup frozen corn

1 pkg dry ranch dressing mix

1 pkg dry taco seasoning mix


DIRECTIONS

1. Brown turkey and onion in soup pot or dutch oven. Turkey can burn easily so we did a tsp of olive oil to help that.

2. Add everythng else.

3. Cook over medium heat 30 minutes and serve.


HINTS:

I added Low sodium chicken broth because I wanted soup and it was more like a chili. Plus, I added a bag of mixed frozen veggies to ours so the we could get more of those in there.

Rotel at our Kroger was only in 10 oz cans so we used 2 cans of mild in our soup.It had a bit of a kick at first but at the end of cooking it was more flavor that heat. And day 2 was a flavor sensation. We also added a can of stewed tomatoes and could have added one more, but we are tomato crazy in our family.

Finally my husband served his with tortilla chips on bottom and cheese on top. I don't eat much in the way of chips but some 2% 4 cheese mexican blend was yummy on top and just adds to the protein.