“Soup is cuisine’s kindest course.” Virginia Woolf
Taco Soup
Our family friend, Sandra Herring, gave us this recipe after serving it at one of my wife’s girls’ getaways at the lake house. I hope Sandra won’t mind too much that I have altered it just a bit because that’s something I do with almost all recipes … mostly to drive Karen crazy!
I've been taking food to shut-ins for years and this dish is the most requested regardless of the time of year. It is super easy to assemble and cooks quickly.
This recipe is high protein, high fiber, low fat and low carb; in other words, it is just plain healthy and the perfect meal for youngsters as well as shut-ins.
Ingredients
Instructions
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Assemble the ingredients and prepare required equipment and tools.
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In a skillet, cook/brown the ground meat with the shallot and drain
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Unless you prefer large chunky diced tomatoes, I suggest you slightly chop up the tomatoes in a blender (just a spin or two)
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Mix all the ingredients in a soup pot
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Bring to a boil and then simmer for 30 minutes
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Serve in soup bowls topped with a dollop of sour cream & sprinkled with shredded cheese. Provide tortilla chips on the side. Optional toppings include fresh chopped Cilantro and/or Tabasco sauce to the individual's tastes.
Serving Size 1 heaping cup
Servings 10
- Amount Per Serving
- Calories 171kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 35mg12%
- Sodium 639mg27%
- Potassium 427mg13%
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.