Skinny taco soup

This skinny taco soup has all the flavor and crunch of a loaded taco but in a healthy, easy-to-make, comfort-food soup.

Does anyone make soup in the summer? Or is it just a cold-weather comfort-food thing? Which it definitely is for me.

And I particularly love a good, hearty soup -- not quite as thick as a stew but still filling enough to be an entire meal unto itself.

This skinny taco soup is just such a soup. It's got all flavors of a taco -- spicy chilis, browned turkey, crunchy tortillas and sharp cheddar cheese --  in an easy-to-make soup. Plus there's a whole load of good-for-you beans and veggies thrown in to make it a healthy weeknight meal.

Speaking of tacos, I was never really a fan as a kid. Why? Because of those dang hard, pre-formed taco shells that broke apart at the first bite. Always. The very first bite. What was up with those? You basically ended up with a hot taco salad in your hand.

I was probably the one kid in middle school who was not excited for Taco Day.

Now Pizza Day ... that's a whole other kettle of fish.

Anyhoo, I think you're really going to enjoy this skinny taco soup. It got rave reviews from Mr. Ninj, so you know it's a keeper around Casa de Ninj.

We like our food a little spicy but, if you don't, you can simply omit the chilis in adobo called for in the recipe. And for the full taco effect, serve this healthy soup topped with some sharp cheddar cheese, diced avocado, crumbled tortilla chips and a big dollop of non-fat Greek yogurt.

Crunchy taco shells, yay or nay? Leave a comment: The Ninj wants to know.

Skinny Taco Soup

(adapted from food.com)

Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 lb. lean ground turkey
14-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
2 cups water
1 cup matchstick carrots
1-2 chilis in adobo sauce, coarsely chopped
3 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon paprika
1 cup corn (fresh, frozen or canned)
1 cup canned black beans (rinsed)
salt and pepper

Optional Toppings:
Shredded cheddar cheese (I use Cabot Seriously Sharp)
Tortilla chips
Diced avocado
Non-fat greek yogurt


Directions:
Heat the oil in a soup pot over medium heat; add the onion and cook for about 4 minutes. Next, add the turkey to the pot and cook through (another 6-7 minutes), stirring to break it up. Add the tomatoes, sauce, water, carrots, chilis and spices; simmer for 45 minutes to an hour, then add the corn and beans and continue to simmer for another 15 minutes. Season with salt and pepper to taste. Serve topped with shredded cheddar cheese, a few crushed tortilla chips, avocado and a dollop of non-fat greek yogurt.

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www.yankeekitchenninja.com
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