Nate's Favorite Taco Soup

I made taco soup again tonight and Nate commented that it is his favorite meal, for a 2 point value.   It reminds him of his mom's chili.

Taco Soup (Weight Watcher Recipe)

1 pound ground turkey OR ground beef
1 onion- diced (I leave the onion out as Nate thinks onions are evil)
2 cans kidney beans (rinsed)
1 can of corn (drained)
1 can of stewed or diced tomatoes- mexi flavor (do not drain liquid)
1 can of stewed or diced tomatoes- any flavor (do not drain liquid)
1 package of reduced sodium taco seasoning
1 package of powdered ranch dressing mix
1 small can of tomato paste

Brown meat (and onion) and drain... Mix ranch and taco seasoning into meat.  While the meat is cooking I open all of the cans and rinse the beans.  Place all of the ingredients (beans, corn, tomatoes, and tomato paste) into a large pot and stir.  Add the browned meat, including the seasonings to the pot.  Cover and let simmer over low to medium for about an hour, stirring occasionally.

(2 pts for 1 cup)  Optional: add baked tortilla chips (2 pts for about 20 chips)

Other yummy condiments: avocado, cheese, sour cream

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it's really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

(ourbestbites.com)

Weight Watchers Points (@2 pts for 1 cup of chili)

 

Amy's Comments-  This chili is a great meal for a cool, crisp autumn day.  Nate's suggestions- Maybe find a way to make this a little less "soupy";  Next time I will try using less chicken broth and/or puree some of the beans to make the chili thicker.

 

Try it, you'll like it!