Thursday, January 21, 2010

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

Have a healthy day!
Lisa  :)


Post a Comment

Leave a comment and say hello! I'd love to hear from you!