I lightened up Taco Soup, without losing any of the flavor. And like most of my food, it has a bit of a kick. It's easy and delicious too, which makes it a winner in my book. At the end of the cooking process you can add a little tiny cooked pasta, cooked rice, baked tortilla strips, too. And if you aren't worried about the calories, add a dollop of sour cream and thinly sliced avocado when you serve. But, you don't have to because this soup is fantastic on it's own.
Here's the recipe:
1 lb. lean ground turkey
3 medium carrots, small diced
3 stalks of celery, small diced
1 medium onion, chopped
1 T. taco seasoning (I use Trader Joe's)
1 can of white or black beans, drained and rinsed
1 small can of petite canned tomatoes (8 oz.)
8 cups of chicken stock (low sodium)
3 cloves of garlic, chopped
1 pound bag of fresh baby spinach, chopped
1 T. olive oil
1 T. Kosher salt
1 tsp. freshly ground black pepper
In a dutch oven, heat oil on medium heat. Add onion and sauté on medium low for 5 minutes. Stir in carrots and celery. Saute for another 3 minutes and add in garlic. Remove pan from burner. Stir garlic so it doesn't burn. Add 1 tablespoon of Taco Seasoning, stir. Add salt and pepper and stir again. Place pan back on burner and turn to medium. Add in tomatoes and chicken stock. Bring soup to a simmer and turn down to low. Partially cover and let cook for about 15-20 minutes. Add chopped spinach and turn stove off. Cover the pot and let sit for 30 minutes.
Serve with suggestions above, or just eat it alone. It's that good, it's that easy and it's very healthy and low cal. When I eat it for lunch, I don't embellish it. For a meal, I love adding sour cream, thinly sliced avocado and a sprinkling of cheese.