Saturday, January 9, 2010

Taco Soup

This is good with chicken or ground beef tossed in, or just kept to the basic recipe. If you use ground beef, cook it crumbled on the stove before putting into the soup. Chicken breast can go in frozen or thawed, whole or cubed. Completely up to you. Its really good served with corn bread. And it freezes well, too. I usually make up a pot of this and then freeze it in equal portions to take out for lunch during the week.

Basic Taco Soup

2 cans pinto beans
1 can dark red kidney beans
1 can whole kernal corn
1 can Ortega Fire Roasted Diced Green Chiles (4 oz)
2 cans diced tomatoes
1 can fat-free chicken broth
1 package taco seasoning mix
1 package Hidden Valley FF Ranch Dressing

Mix all ingredients and simmer for 30-45 minutes. Makes apx. 8 1 cup servings.

Per serving: 219 Calories; 0g Fat (0.0% calories from fat); 5g Protein; 20g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 597mg Sodium.

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