Tasty Tuesdays: Lowfat Turkey Chili Taco Soup

Photo Courtesy of Skinny Taste

It's hard to believe that Mardi Gras was one week ago.  It seems like just yesterday, but it also seems like ages ago.  It's funny how you can plan all year for an event, and in just an instant, it's over.  With Mardi Gras behind us, tax season is in full swing.  That means late nights for this Nola Girl.  

I like having home cooked meals during tax season rather than staying late and eating dinner at the office.  It's nice to spend time with Mark, and eating takeout every night is no good for my hips (especially when work out time is limited).

This soup recipe is one of my favorites!  It's quick and easy and filled with ingredients you likely have in your pantry.  I like to add a little fresh cilantro and some lime juice, but it really is good just as it is.  

Turkey Chili Taco Soup

Gina's Weight Watcher Recipes

Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts

Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g  • Protein: 19.5 g

  

• 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

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. Addtomatoes, 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.