Taco Soup

Recipe from Our Best Bites

1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Nutritional Information:
Calories: 188
Fat: 3.6
Fiber: 8.6
Protein: 15.8
WW Points: 4

Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.

Chicken Tortellini Soup

1 - 9oz pkg filled chicken tortellini
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions

Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.

Chicken Noodle Soup

3-4 chicken breasts
small pkg. egg noodles
2 cans cream of chicken soup
2 cubes chicken boullion
1 - 12oz can evaporated milk
1 pint sour cream (2 cups)
mushrooms & peas - 1/2 lb. total

Simmer chicken & boullion in 1 qt water. Cook noodles in broth adding water as needed (I had to add almost another quart & maybe more). Add everything else and cook.

Cheese & Vegetable Chowder

2 c. diced potatoes
1&1/2 cup chopped onion
1 c. sliced carrots
1 c. chopped celery
2 c. water
1/4 c. margarine
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 tsp. dried mustard
6 tsp. chicken bullion
3 c. shredded cheese

Combine first 5 ingredents plus bullion and butter in a 4 qt. saucepan. Bring to a boil and reduce heat. Cover and simmer 30 minutes until veggies are tender. Combine milk and flour in small bowl. Beat until smooth. Gradually add to mixture. Cook stirring until thickened. Add cheese, mustard, salt and pepper. Stir until cheese melts. Garnish w/parsley sprigs.

Broccoli Cheddar Soup

2-14oz can chicken broth
1 large bunch broccoli
2 bay leaves
3 Tbls grated onion for flavor
1/2 cup butter
3/4 cup flour
1 tsp salt and ground pepper
2 can evaporated milk + 1 cup milk
2 cups cheddar cheese

Steam broccoli, bay leaves, and broth together until broccoli is tender, not mushy.

In large soup pan melt butter and gradually stir in flour then slowly add your 2 + 1 cans milk. Add salt, pepper, and onion at this time also.

Take bay leaves out of broccoli and put 1/3 of the broccoli and 1/2 the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. Add 2 cups cheese and Enjoy!