Sometime this fall, the evening will be cool with just the hint of a chill in the air. You’ll be tapping your fingers on your lips, wondering what in the world you should make for dinner. The old standbys run through your mind and then you’ll remember this recipe, one you’ll want to make again and again, especially as the season turns cold.
Found in a community cookbook, I can tell you this has been a gem of a discovery. I love how this soup comes together like a chili with flavors from the tomatoes, thickness from the refried beans, and subtle pops of crunch from the corn. You’ve probably tasted Taco Soup recipes before, but this is the best! You’ll love it and I hope it will become a standby for you too!
1 lb. Lean Ground Turkey
1 Large onion chopped
1 15 oz can kidney beans
1 15 oz can fat free refried beans
1 15 oz can chili beans
1 16 oz can whole corn, undrained
1 16 oz can chopped tomatoes
1 4 oz can tomato sauce
1 ½ c. water
1 4.5 oz can chopped green chilies
1 pkg Taco seasoning
1 pkg Ranch Dressing mix
Brown turkey and onion. Add all remaining ingredients, bring to a boil and allow to simmer for 15 minutes.
For amazing results stir in a spoon of sour cream. You can also pour this soup over some taco chips or crumble them over the top with some shredded cheese. This would also be a great topping over a hot dog or baked potato. There are just so many possibilities!
For the Weight Watcher crowd out there, this has a Points Plus value of 3 for 1 cup. Thanks Betty for keeping me on track!