Taco Soup



16 oz ground turkey
1 small onion, diced
2 garlic cloves, minced

2 cans black beans, drained
1 1/2 cups frozen corn
2 cans diced tomatoes with chilis
1 can red enchilada sauce
1 packet low-sodium taco seasoning
2 cups vegetable or chicken broth
4 oz spinach, torn or cut into bite-size pieces

Cook turkey, onion, and garlic in a skillet in a small amount of olive oil until turkey is browned and onion is clear. Add to crockpot with all remaining ingredients, except spinach**. Stir to combine and cook on low for 4-6 hours. Approx 1/2 hour before serving, add spinach and stir. Continue to cook on low.

Topping suggestions: dollop of nonfat Greek yogurt, low-fat cheddar cheese, green onion, black olives, wild rice chips.

Serves 6-8

**Can be made into a freezer meal at this step by combining all ingredients except broth and spinach. I like to freeze half and cook half, which is a great option if you’re only cooking for 1 or 2 people. Don’t forget to write the instructions on the freezer ziploc bag: “Add 2 cups veg or chx broth; crockpot on low 4-6 hr. Add 4 oz torn spinach; cook additional 30 min,” or for a half-recipe “Add 1 cup veg or chx broth; crockpot on low 4-6 hr. Add 2 oz town spinach; cook additional 30 min.”


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