Wednesday, February 3, 2010

Taco Soup

We love tacos in this house. I was looking for something with the same depth of flavor, just as soul warming for this cold Winter's night, but something a bit healthier. I wondered how we could incorporate the taco into a soup... I did and it worked out perfectly. The best part is this is super easy to make and the majority of the ingredients are already in your pantry!

In advance, apologies for the icky photo which doesn't do this soup any justice!

1 large jar of mild salsa
2 containers of chicken broth -- Low sodium and organic are good choices
1 lb of 93% lean ground beef (this actually has less fat and more flavor than ground turkey or chicken)
2 cups of cooked rice (equivalent of 4 cooked servings)
Old El Paso Taco Seasoning (This can now be purchased in a larger size for multiple meals)
Grated Mexican or cheddar cheese

In a small sauce pan cook rice. When cooked set asside.
In a saute pan brown meat, drain if necessary, and add taco seasoning and water per the directions on the Old El Paso container.
Add Salsa (Organic)
Add broth (Brown rice would work well too)
Add rice
Simmer on low until ready to serve
Top with grated cheese
If desired serve with organic nacho chips

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