Tacos and Texas go hand in hand. Chili is a favorable second. So I set them up together on a blind date...of course, they got married in my kitchen and the rest is history. Here's how to do it:
Turkey Chili Taco Soup
WW Points+: 5 pts
Serving size is about 1 1/2 cups
1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.
I topped mine with fat free sour cream, two slices of jalapenos and some cilantro.
Now I know the refried beans sound strange, but trust me on this one. It thickens up the soup and is a lot better than masa flour or cornstarch since it adds flavor and no carby starches.
It's so hearty, healthy and warm. A great way to finish it off is with a Beano enhanced desert. :)
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