Taco Soup

Taco Soup

Want some tacos, but want a slightly healthier twist on the sometimes fat laden classic?  Why not make some taco soup?  This soup has all the elements of your basic taco, minus the corn shell, but with corn thrown in to give it that same taste.  Top it with a little light sour cream and light cheese and your taste buds will be convinced you’re eating a taco!

What You’ll Need:

Extra virgin olive oil
1 small onion, chopped
1 bell pepper, chopped
1/2 pound of lean ground beef or turkey (Note: If you want you can leave out the meat all together.  You could add in textured vegetable protein, soy crumbles or even just add some beans.)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of garlic powder
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of paprika
A pinch of cayenne pepper
1 1/2 cups of cooked red beans
1 – 28 ounce can of diced tomatoes
1 – 15 ounce can tomato sauce

In a large pot saute onion and bell pepper until just tender with a pinch of sea salt, black pepper, garlic powder, cumin, chili powder, paprika and a pinch of cayenne pepper.  (Note: You can add more cayenne or less depending on how hot you like things.  This is the same with the chili powder as well.)  Add ground beef or turkey when the onions and peppers are about halfway done and cook until it is browned.  (Note: The light ground beef/turkey has little fat in it and usually doesn’t have to be drained.  If the meat you are using has a higher fat content then add the spices AFTER the meat is finished and drained.)  Stir in red beans, diced tomatoes and tomato sauce and cook for 30 minutes to 1 hour to let the flavors meld.  Serve warm.

Taco Soup

Notes: You could add in different types of beans if you want.  Black beans would be really good in this mix.  You could also add in some jalapenos if you like them or even cilantro, though I wouldn’t because I’m not a fan.

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