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Colette & Cassi's Country Kitchen!

Slow Cooker Taco Soup

Journal as: 1 cup of "hearty stew, chili"

Serve this Tex-Mex soup with homemade half-whole wheat flour tortillas, shredded reduced-fat Cheddar or Jack cheese, and a dollop of fat-free sour cream, if desired. You could make this meatless by using a tofu or soy product in place of the ground sirloin.

1 pound ground sirloin (around 6%-9% fat), or ground turkey with around 6% fat
1 cup chopped onions
1 16-ounce can pinto beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 cup fresh or frozen corn kernels
8 ounces canned tomato sauce
2 cups water
2 14.5-ounce cans peeled and diced tomatoes
1 4-ounce can diced green chiles (buy mild, if you prefer)
1 ounce packet taco seasoning mix
1 cup shredded, reduced-fat cheddar or Monterey Jack cheese
1/2 cup fat-free sour cream

• In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain, and set aside.
  
• Place the ground meat, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on low setting for 8 hours.
  
• Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of fat-free sour cream. Serve with homemade flour tortillas.

Yield: 8 servings

Per serving: 288 calories, 20 g protein, 37 g carbohydrate, 7 g fat, 2.7 g saturated fat, 24 mg cholesterol, 10 g fiber, 730 mg sodium. Calories from fat: 22%.