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Cliff's Taco Soup*




Source of Recipe


Healthy Exchanges


List of Ingredients




Cliff's Taco Soup

Grandma Jo's Soup Kettle, page 146, Doesn't freeze, 4 (1 1/4 Cup servings

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1 cup (1 8 ounce can) Hunt's Tomato Sauce
1 3/4 cup water
2 teaspoons taco seasoning
1/8 teaspoon black pepper
6 ounces (1 8 ounce can) red kidney beans, rinsed and drained
1 cup frozen whole-kernal corn
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar Cheese
1/2 cup (3/4 ounce) crushed Frito-Lay reduced-fat corn chips
1/4 cup Land O Lakes no-fat sour cream

In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Stir in tomato sauce, water, taco seasoning and black pepper. Bring mixture to a boil. Add kidney beans and corn. Mix well to combine. Lower heat and simmer for 10 to 15 minutes, stirring occasionally. When serving, top each bowl with 1 1/2 tablespoons Cheddar cheese, 2 tablespoons corn chips, and 1 tablespoon sour cream.

HE: 2 3/4 Protein, 1 1/4 Vegetable, 3/4 Bread, 15 OC

243 Calories, 7 gm fat, 18 gm protein, 27 gm carbo, 625 sodium, 120 mg calcium, 6 gm fiber

DIABETIC: 2 1/2 meat, 1 veg, 1 starch

Recipe