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Taco Soup (1 Pt

Taco Soup (1 PT recipe image
This American-style Taco Soup is the ultimate comfort food for chilly evenings or quick weeknight dinners. It combines the rich, savory depth of fat-free chili and Mexican-style stewed tomatoes with the earthy crunch of black beans and tender squash. The addition of zucchini and onion provides a fresh, vibrant texture that balances the heartiness of the dish. Packed with protein and fiber, this soup offers satisfying warmth without the heaviness. It&# 226;€™s incredibly easy to prepare, requiring just one pot and minimal effort, making it perfect for meal prep. Serve it with a squeeze of lime or a dollop of fat-free sour cream for an extra layer of flavor.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 865.1
Dietary: Gluten-free
Description
This American-style Taco Soup is the ultimate comfort food for chilly evenings or quick weeknight dinners. It combines the rich, savory depth of fat-free chili and Mexican-style stewed tomatoes with the earthy crunch of black beans and tender squash. The addition of zucchini and onion provides a fresh, vibrant texture that balances the heartiness of the dish. Packed with protein and fiber, this soup offers satisfying warmth without the heaviness. It&# 226;€™s incredibly easy to prepare, requiring just one pot and minimal effort, making it perfect for meal prep. Serve it with a squeeze of lime or a dollop of fat-free sour cream for an extra layer of flavor.
Ingredients
  • 3 cans fat free chicken broth
  • 1 can fat-free chili
  • 1 can black beans, drained
  • 1 can stewed tomatoes mexican style
  • 2 medium yellow squash, cut up
  • 2 medium zucchini, cut up
  • 1/4 cup onion, chopped
Directions
  1. 1
    Place a large soup pot over medium heat.
  2. 2
    Add the chopped onion to the pot and sauté briefly until softened, about 2-3 minutes.
  3. 3
    Pour in the fat-free chicken broth and bring to a gentle simmer.
  4. 4
    Stir in the fat-free chili, drained black beans, and Mexican-style stewed tomatoes.
  5. 5
    Add the cut up yellow squash and zucchini to the pot.
  6. 6
    Cover and cook for 15-20 minutes, or until the squash and zucchini are tender.
  7. 7
    Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 865.1kcal
% Daily Value *
Total Fat 57.2g88%
Saturated Fat 7.5g38%
Cholesterol 0.0mg0%
Sodium 2319.1mg97%
Total Carbohydrate 89.3g30%
Dietary Fiber 51.0g204%
Sugars 16.4g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Size: Approximately 2 cups per serving.

Storage: Allow soup to cool completely before refrigerating in airtight containers. It will keep for up to 4 days.

Freezing: This soup freezes well. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations: For a spicier kick, add a dash of cayenne pepper or hot sauce. You can also garnish with fresh cilantro, avocado slices, or a squeeze of fresh lime juice.

Dietary: This recipe is naturally gluten-free if using certified gluten-free broth and chili. It is also vegan if you substitute the chicken broth with vegetable broth.

Keywords: taco soup, chicken broth, black beans, stewed tomatoes, yellow squash, zucchini, onion, low fat, comfort food, one pot meal, vegetarian option, easy dinner, meal prep, healthy soup, bean soup, warm comfort, simple cooking
Read it online: https://www.chefs-mate.com/recipe/taco-soup-1-pt-2/