Turkey Chili Taco Soup

October 17, 2012 § Leave a comment

Last night at a friend’s pumpkin-carving party, I had chili that was everything it should be and more. So thick and creamy with rich spices topped with sour cream and fritos (yes, those fritos–when was the last time you had those?). While the original is definitely a must to indulge in once in a while, I like chili enough to know I need an alternative that I can feel guilt-free about. Enter this turkey chili taco soup. Even if the texture wasn’t as rich and creamy as the original, all the spice and flavor was there and I was more than satisfied with it.



1 1/3 pounds 99 percent lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 ounces RO*TEL Tomatoes and Green Chilies
15 ounces canned or frozen corn, thawed and drained
15 ounces kidney beans, drained
8 ounces tomato sauce (I used leftover homemade with had Italian spices and that was great)
16 ounces fat-free refried beans (I used black instead)
1 packet reduced sodium taco seasoning
2 1/2 cups fat-free low-sodium chicken broth

While the turkey is browning in a large pot, slice up your onions and veggies.

Make sure to break up the turkey continuously with a large spoon as it browns. Once cooked through, add the onions and peppers.

Cook with onions and peppers 2-3 minutes or until softened. Then add RO*TEL tomatoes, corn, kidney beans, tomato sauce, black beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.

I actually forgot the corn, but it was fine without it

Top with Non-fat plain greek yogurt, scallions and cilantro. Perfect on chilly day!

Plus it’s one pot! I haven’t tried this in a slow cooker but I wonder if that will thicken it up?



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