Healthy, Hearty Taco Soup

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I have to give all the credit for this soup to my wonderful mother in law, Judy! She always has a batch of it in the freezer and so many of my memories eating this soup include being at her house. I love it because its SO easy to make, SO healthy and SO filling! It’s one of those recipes that we eat so much during the fall and winter that by the end of those seasons I don’t want to eat it anymore but then by the end of summer my body is craving it again! My husband likes to mix a dollop of sour cream into his and I love to top mine with a little cheese and crushed corn tortilla chips.

Now I feel like I need to go heat a bowl of this soup up right now because typing about it is getting me way to excited to eat some! I hope you enjoy it as much as our family does!

HEALTHY, HEARTY TACO SOUP

INGREDIENTS

1 LB GROUND TURKEY OR CHICKEN (CAN ALSO USE GROUND BEEF)
1/2 CHOPPED ONION
4 CANS TOTAL OF ANY MIX OF BLACK BEANS, PINTO BEANS & KIDNEY BEANS
1 -8 OZ CAN ROTEL
1 - 12 OZ CAN MEXICAN STYLE OR STEWED DICED TOMATOES
1 CHOPPED ZUCCHINI
1 TBLSP CUMIN
1 TBLSP CHILI POWDER

INSTRUCTIONS

  1. SAUTEE GROUND TURKEY ON MEDIUM-HIGH HEAT IN A PAN WITH 1/2 OF THE CUMIN AND 1/2 OF THE CHILI POWDER

  2. ADD IN THE ONION AND ZUCCHINI AND CONTINUE TO SAUTE UNTIL THE TURKEY IS FULLY COOKED

  3. ADD IN THE FULL CONTENTS OF ALL OF THE CANS OF BEANS, TOMATOES AND ROTEL

  4. LET THE SOUP SIMMER UNTIL WARM ENOUGH TO SERVE OR UNTIL ZUCCHINI IS FULLY SOFTENED (ABOUT 20-30 MINUTES ON LOW HEAT)

  5. SERVE AND ENJOY! THIS SOUP KEEPS GREAT IN THE FRIDGE TO SERVE THROUGHOUT THE WEEK AND CAN ALSO BE FROZEN

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