Sunday, August 25, 2013

Delicious & Healthy Taco Soup


 Kids are back in school (maybe you're one of them), there's a crispness in the air, schedules are hectic, but you still have to eat!  If you're anything like most of us, you're at a loss for new things to prepare for your family.  Seems like it's the same ole same ole every week.  You're always looking for something nutritious, delicious that is also quick and easy to make.  If this sounds familiar this Healthy and Delicious Taco Soup fits the bill.  And when's it NOT the perfect time for Mexican!

TACO SOUP

  • Non-stick cooking spray or extra virgin olive oil
  • Small onion diced
  • 8 oz 99% lean ground turkey
  • 1 medium zucchini chopped
  • 1 small sweet pepper chopped (red, orange or yellow)
  • 1 package of taco seasoning (preferably low sodium)
  • 15 oz can pinto beans drained and rinsed
  • 15 oz can of diced tomatoes with chilies
  • 14 oz can of low sodium stock (chicken, beef or vegetable)
  • 1 cup quinoa
  • Corn from 1 fresh ear (optional, but makes it so delicious) 
  • Pinch of salt (kosher or sea salt)
  • 1 teaspoon sugar (optional) 
  • Lime wedges
  • Diced avocado 
  • Sour cream (optional)
  • Shredded Mexican cheese blend (optional)
  • Tortilla chips (optional)
In a large pot sprayed with non-stick cooking spray OR 2-3 Tablespoons of extra virgin olive oil, brown the ground turkey and onion over medium heat.

Add the zucchini, peppers and taco seasoning. Stir to coat all the vegetables with the seasoning.

Add the beans and diced tomatoes, stock and quinoa. Turn up the heat to high and bring to a boil. Then cover and simmer about 20 minutes until quinoa soaks up most of the liquid.  Add more stock if thinner consistence is desired. 
Squeeze one lime wedge over top of individual bowl, diced avocado,  sprinkle with Mexican shredded cheese and a dollop of sour cream.
Optional: Sour cream, shredded Mexican cheese and tortilla chips

E N J O Y!