Taco Soup

By carvalhohm2

Ingredients

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 1 (15.5 oz) can whole kernel corn, undrained
• 1 (10 oz) can diced tomatoes with chilies, undrained
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 tsp chili powder
• 1/4 tsp crushed dried red pepper
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/4 tsp cumin
• 1/3 cup SOS Mix (recipe follows)
• 2 1/4 cups water
• 1/2 cup cheddar cheese, grated
• 6 Tbsp nonfat sour cream

Details

Servings 6
Adapted from extension.usu.edu

Preparation

Step 1

Brown turkey or beef and onion together. Drain off the fat. Whisk SOS mix with water until well blended. Add all remaining ingredients, except
tortilla chips, nonfat sour cream and cheese, in a large pot. Season to taste. (1 pkg taco seasoning may be substituted for spices.) Heat through.

To serve, crumble six tortilla chips in serving bowl and cover with soup. Garnish with 1 1/2 Tbsp cheese and 1 Tbsp nonfat sour cream.

1 cup per serving

WW Points Plus: 8
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Soup or Sauce (SOS) Mix:
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2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.