If you are in the mood for something spicy, this easy taco soup with southwestern flare is for you. Accompany the taco soup with a slice of corn bread for dipping. For a perfect finish, top it off with a dollop of fat-free sour cream or non-fat plan yogurt.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1/2 pound extra-lean ground beef
- 1/2 cup chopped onion
- 1 14.5-ounce can diced tomates
- 1 15-ounce can tomato sauce
- 1 15-ounce can corn, drained
- 1 15-ounce can kidney beans, drained and rinsed
- 1 Tbsp ground chili powder
- 1 1/2 tsp ground cumin
- 1/8 tsp ground red pepper
Preparation:
1. Place a large, heavy-bottomed pot over medium-high heat and add the ground beef and chopped onion. Separate the ground beef with a fork. Cook the beef and onions, stirring occasionally, until the beef is no longer pink and the onions are soft.
2. Add the next 7 ingredients, through the ground red pepper, and stir until all of the ingredients are evenly distributed.
3. Simmer the soup over medium heat for 15 minutes and serve warm.
Serves 6
Per Serving Calories 197, Calories from Fat 13, Total Fat 1.5g, Cholesterol 30mg, Sodium 570mg, Pro 15g, CHO 31g, Fiber 7
