Taco Soup

There's nothing better than a hearty soup on a cold, snowy day.  I decided to make a recipe a former co-worker gave me, but made some minor adjustments to make it healthier.

 












Serves 4-6

Ingredients

•   1/2 lb. ground chicken or turkey
•      1 tbsp. extra virgin olive oil
•      1/2 onion, chopped
•      1 clove garlic, minced
•      1 – 15 oz. can diced fire roasted tomatoes
•      1 – 8 oz. can tomato sauce
•      1 – 15 oz. can black beans with juice
•      1/2 package taco seasoning 
•      1 cup frozen corn plus 1 cup low sodium chicken broth

OR

·         1 – 15 oz. can whole kernel corn with juice

Optional Toppings

•   Shredded Mexican cheese
•      Non-fat plain Greek yogurt
•      Diced avocado
•      Chopped cilantro
•      Sliced olives

Directions

Heat oil in a large pot or Dutch oven over medium heat.  Add the meat, onions, and garlic.  Once the meat is cooked through, add the diced tomatoes, tomato sauce, black beans, taco seasoning, and corn.  Bring to a boil, reduce heat, and simmer for at least 15 minutes.

Serve and garnish with optional toppings.

*For large parties:  Double the recipe, put in a crock pot, and simmer on low until done.