Appetizers / Soups / Salads

Taco soup - low sodium version of Chef Meg's takes several minutes to prepare.

Taco soup - low sodium version of Chef Meg's takes several minutes to cook.

Taco soup - low sodium version of Chef Meg's makes 7 servings.

The ingredients for Taco soup - low sodium version of Chef Meg's are:

Lean Ground Turkey, 20 oz
Onions, raw, .5 cup, chopped
chili powder fifth season, 1 tbsp
*Cumin - ground, 1 tsp
*Ground Red Pepper, 1 tsp
*Campbell's Low Sodium V8 Juice, 11.5 oz
*Diced Tomatoes, no salt added - Great Value, one can 15oz
light red kidney beans - winn dixie dried prepared according to package directions, 2 cup
*Bird's Eye Frozen Corn, 1 cup (roasted)
chopped green chilies, 4 oz can
wondra flour 1/4 cup
1 cup water

Here is how you make Taco soup - low sodium version of Chef Meg's:

makes 6 1 cup servingsbrown meat in heavy duty pot like cast ironadd finely chopped onion while meat is browningwhen all meat is cooked add seasonings then garlicadd kidney beans let simmer for a fewadd tomatoes then v8add 1 cup waterI used wondra to thicken but you can grind up 1/2 cup garbanzo beans and add to thicken instead of flour to add fiberadd 1cup frozen corn ( i roasted mine in a pan first for a little more flavor)add green chiliesyou can garnish with cheese, sour cream, salsa etc. I am using a low sodium cheddar cheeses about 2 tsp is enough but thouse calories are not included. Number of Servings: 7Recipe submitted by SparkPeople user QUEENBMALYNN.

The nutritional information for Taco soup - low sodium version of Chef Meg's is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 356.4

• Total Fat: 5.9 g
• Cholesterol: 28.6 mg
• Sodium: 143.0 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 8.6 g
• Protein: 29.1 g