Turkey Chili Taco Soup Recipe

Loved watching the snow today while eating a bowl of yummy, warm soup. This soup is super easy to make and is ready in less than 20 minutes. For a thinner soup add more broth, or you can leave the broth out and you have yourself a bowl of chili. Don’t you love recipes that can be so versatile?

Servings: 9 – Serving Size: 1-1/4 Cups – Points+: 5 pts – Calories: 198.8

Far: 1.4 g – Carbs: 29.7 g – Fiber: 7 g – Protein: 18.5 g

Ingredients:

• 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 40% less sodium)
• 2 1/2 cups fat free low sodium chicken broth

Directions:

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, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.