Mexican Taco Soup
Mexican Taco Soup
Prep: 10 minutes
Cook: 20 minutes
2 tbsp. chopped onion
1/2 cup chopped celery
4 oz. raw extra-lean ground beef (4% fat or less)
1 tsp. chopped garlic
1 tsp. taco seasoning mix
2 cups low-sodium beef, chicken, or vegetable broth
1/2 cup chopped tomato
1/4 cup frozen sweet corn kernels
1 tsp. salt-free seasoning (like Dash Original)
1 corn taco shell
2 tbsp. shredded reduced-fat Mexican-blend cheese
Optional seasoning: cayenne pepper
Optional topping: chopped cilantro
Bring a medium pot sprayed with nonstick spray to medium heat. Cook and stir onion and celery until browned, about 3 minutes. Add beef, garlic, and 1/2 tsp. taco seasoning, and cook and crumble until beef is fully cooked and veggies have softened, about 3 minutes.
Carefully add broth, tomato, corn, salt-free seasoning, and remaining 1/2 tsp. taco seasoning. Bring to a boil, and then reduce to a simmer.
Cover and cook for 10 minutes, or until veggies are soft. Transfer to a large bowl.
Lightly crush taco shell, and distribute over the soup. Sprinkle with cheese.
MAKES 1 SERVING
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Publish Date: 2015-01-01