A Different Twist on Taco Soup!

A friend shared her taco soup recipe with me.  It's a different twist on taco soup since it has canned cream soups added to the mixture.  The old standby recipe I've used for years is more like a chili while hers is creamy.

It's super quick to put together but does need to simmer a while to let the flavors develop.

Thanks, Tracie, for sharing with me!

Tracie Carter’s Taco Soup

1 lb. hamburger

Diced onion

Garlic powder

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 cans mixed vegetables

1 can Ro-tel tomatoes

1 can pinto or kidney beans

1 can chicken broth

1 cup milk

Taco seasoning

Brown meat with onions, add other ingredients and simmer for an hour.

I used pinto beans, mild Ro-tel and 5 tsp. of taco seasoning.

Zero Point Chili

My neighbor, and fellow Weight Watcher brought me a bowl of this.  The original recipe calls for lime juice, which I omitted and the recipe is still delicious.

ZERO POINT CHILI

1 lb. fat free ground chicken

1 onion, chopped

1 can pinto beans

1 can kidney beans

1 can black beans

1 can mild Ro-tel tomatoes

Large can tomato sauce

½ tsp. cumin

½ tsp. oregano

1 T. chili powder

Garlic powder

Salt and pepper

Cook onion with ground chicken until juices run clear.  Drain and rinse the beans, add to pot with Ro-tel tomatoes, tomato sauce and spices.  Simmer and serve.