Fiesta Soup

Years ago, I was scared to try new foods.  Really.  So when my mother-in-law brought this to our house when they visited, I was a little hesitant to try it.  But I actually *did* try it, I loved it.  I had to ask my mother-in-law for the recipe, and since I’ve been making it, it has become one of my favorite go-to  soups.  And it freezes well, so you get a lot of meals (and meals for the freezer) for very little effort.  Enjoy!

Fiesta Soup
Recipe from Mary Ross Smith
Makes about 12 cups

2 lbs ground turkey breast
1 onion, chopped
2 packages taco seasoning mix (I make homemade – see below)
1 package ranch dressing mix
1 can kidney beans, undrained
1 can black beans, undrained
1 can pinto beans, undrained
1 can diced tomatoes, undrained
1 can tomatoes w/green chiles (such as Rotel), undrained
2 cans white corn, undrained (I usually use 2 cups frozen corn kernels)
2 cups water
Fat-free shredded cheddar cheese and fat free sour cream (optional – not included in nutritional information)

In a large non-stick stockpot, brown turkey and onion together. Add seasoning mixes to meat. Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer 2 hours. More water can be added if too thick.

Garnish with shredded fat free cheddar cheese, chopped green onions, or fat-free sour cream (optional).

Homemade taco seasoning (equals 1 store-bought packet):
1 tsp dried minced onion
1 tsp chili powder
1/4 tsp chipotle powder
1 tsp cumin
1/4 tsp garlic powder
1 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp corn starch
1/2 tsp of salt
1 tsp tomato powder

Nutritional Info Per Serving:
Calories: 216.8
Total Fat: 1.5 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 659.3 mg
Potassium: 172.4 mg
Total Carbohydrate: 19.3 g
Dietary Fiber: 5.0 g
Sugars: 3.2 g
Protein: 25.3 g


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