Taco Soup: Healthy and Happy

This week the monthly recipe is up,  and I have something to help you balance your health and your time. Taco Soup is a traditional staple out West, and I brought back a love for this easy to prepare crockpot meal when I left Idaho.

The funny thing about the original Taco Soup recipe is that it doesn't really taste like tacos. There's no strong chili powder or cumin thrown into the mix. It's basically a Tex-Mex soup with earthy flavors from some of our favorite beans and vegetables. The secret ingredient is an envelope of ranch dressing, so make sure you don't leave that out.

My family (and myself) love Taco Soup and eat it pretty much year around except for those hot and humid summer days. Because almost everything comes from a can, it only takes a couple minutes to prepare. After simmering on low all day, it's comfort food at its best with a handful of tortilla chips.

 The Balanced Writer's Taco Soup

1 lb. of ground beef or turkey, browned and drained

1 can of Rotel

1 can of corn

1 can of black beans

1 can of chili beans

1 can of chicken stock

1 envelope of powdered Ranch dressing

Salt/Pepper to taste

Optional: 1/2 diced onion

Brown the beef or turkey and drain any grease. Spoon into crockpot, and stir in all other ingredients. Cook on low for a minimum of 3 hours. Serve with avocados, cheese, sour cream or chips!
  

Serves: 4

Wishing you healthy and happy eating in this exciting New Year!

~Danielle Thorne

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