Thursday, June 7, 2012

Recipe Review: Turkey Chili Taco Soup

My friend, Elise welcomed her first child (a baby boy) into the world on May 14th!! In our Sunday school class, whenever a baby is born, we all sign up to bring meals to the family. This helps the family out and lets them focus on their new baby! I was so excited to be able to bless Elise and her family with a meal!

I found this idea on Pinterest called, Feeding New Moms, which I tried to duplicate for Elise. One of the five parts in the Feeding New Moms blog post says that you should bring your new Mom soup. So, I went straight to Skinnytaste to find a good and healthy recipe that I could make for my friends!

Thankfully, I found this recipe for Turkey Chili Taco Soup. I made this recipe according to the instructions except that I let mine cook in the Crock Pot all day, because I wanted it to be warm when I brought it to my friend's house.

Let me show you what I did...

The Ingredients

First, I chopped up my onion and bell pepper.

Next, I browned my turkey. After that was cooked I added the chopped bell pepper and onion and let them cook for a few minutes.

This is where I started to add the rest of my ingredients into my slow cooker, which is not what the original recipe tells you to do.

I was nervous about what adding a can of fat-free refried beans would do to this soup. However, in the end it all came together really well!

I added my chicken broth and spices. It's not on the recipe, but I also added salt and pepper to enhance the overall flavor.

Finally, put my turkey mixture into my Crock Pot with all the other ingredients. Make sure that you stir together all the ingredients.

I let this sit overnight in my fridge, before I cooked it all day on low in my Crock Pot.

I tried some and it was great! It's a very hearty and filling soup that I would make again!

. . . . . . . . . .
Turkey Chili Taco Soup
Source: Gina's Weight Watcher Recipes

1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use less sodium)
2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes. Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeƱos, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Servings: 9; Size: 1-1/4 cups; 5 points plus per serving


Anonymous said...

I think if you leave out the chicken broth and refried beans, add a lg can of crushed tomatoes and 2 cans of black beans, you get 1 cup of soup for 2pts.

Nikki ABear said...

Great recipes thanks for sharing!:)


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