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Hearty Taco Soup

This recipe is a good source of Vitamin C, which keeps gums and blood vessels healthy.

Ingredients:

  • 1 pound extra lean ground beef
  • 1 medium green bell pepper, diced
  • 1 large yellow onion, diced
  • 3 cups hot, 99% fat-free beef broth,
  • 1 can (14.5-ounce) tomatoes, chopped with liquid
  • 1 can (15.5-ounce) pinto beans
  • 1 can (15.25) ounce whole kernel corn
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 6 crisp taco shells
  • 2 cups (16 ounces) grated cheddar cheese

Directions:

  1. Brown meat, pepper, and onions in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
  2. Add broth, tomatoes, beans, corn, and seasonings.
  3. Reduce heat to low (250 degrees in an electric skillet), cover and simmer for 20 minutes.
  4. Crumble 1/2 taco shell in each bowl, add soup, and top with cheese.
  5. Serve hot.
  6. Refrigerate leftovers within 2-3 hours.

Tips:

  • Try black beans in place of pinto beans.
    heartytacosoup-479x1024

 

 

 

 

 

 

  • 12 servings, 1 cup each

Recipe from http://healthyrecipes.oregonstate.edu. Be sure to check out their site for more recipes