Healthy Recipe: Spicy Taco Soup

Back with another great WW recipe from the Now & Later cookbook!  In order to make this one, you need to first make Tex-Mex Chili Pasta and reserve 4 cups.  Then you can make this yummy soup!  We did enjoy it - even my Dad, who happened to be visiting when I made it.  :)

Without the "toppings"

With everything

Spicy Taco Soup

1 (32 oz) carton low-sodium chicken broth

1 (14.25 oz) can diced tomatoes with green chiles

1 (10 oz) box frozen corn kernels

3 scallions, sliced

4 cups reserved cooked Tex-Mex Chili Pasta

3 cups shredded lettuce

8 baked tortilla chips, crumbled

1/4 cup shredded low-fat Mexican cheese blend

1.  Bring the broth, tomatoes, corn, and scallions to a boil in a Dutch oven.  Reduce the heat; cover and simmer 10 minutes.  Stir in the pasta and return to a boil.

2.  Divide the soup among 4 bowls.  Top evenly with the lettuce, tortilla chips, and cheese.

Makes 4 servings; 1 serving = 2 1/4 cups soup w/ 3/4 cup lettuce, 2 tortilla chips, 1 tablespoon cheese

Per serving:  370 cal, 6 g fat, 10 g fiber, 7 WW pts

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Yum!  It was fun putting the toppings on the soup and eating it that way.  Hope you enjoy this!

Have a healthy day!

Lisa  :)