Mex-Tex Taco Soup
Source of Recipe
unknown
Recipe Introduction
With all of the low-fat and fat-free corn chips and taco chips on the market today, this recipe becomes even more low-fat.
List of Ingredients
1 1/2 cups regular or fat-free chicken, turkey or beef broth (with a cup of water added to make 2 1/2 cups)
2 onions, coarsely chopped
2 green bell peppers, seeded and diced
1 c. tomatoes, canned, undrained, broken up
1/2 c. loosely packed, fresh chopped parsley (or 1/3 of this amount in dried parsley)
1 t. chili powder (or to taste)
1 t. oregano
3/4 t. ground cumin
1 bay leaf
1 clove garlic, minced
Salt & pepper
1 c. diced, cooked chicken, turkey or beef
6 cheese-flavored corn chips, broken up, I use fat-free or lowfat (optional)
2 T. shredded cheddar or American cheese, I use fat-free or low-fat (optional)
Hot pepper sauce (optional)Recipe
Combine all ingredients, except the meat, corn chips, and cheese, in a soup pot, cover, and simmer the mixture for 30 minutes. Uncover, remove the bay leaf, and stir in meat. Cook until heated through.
To serve, sprinkle the soup with corn chips and top with cheese, if desired. (add hot pepper sauce, if desired)
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