Tasty Taco Soup

The weather here in the UK doesn’t seem to be able to make up its mind! One day is bright and sunny and we think spring has sprung (along with a a little warmth) and the next it is cold and chilly with a persistent sleet-like rain. Today is one of the latter and I need warming up. This taco style soup is just the ticket and made quickly in a pan for speed.

I have used an Old El Paso taco seasoning mix (the one with 40% less sodium) and the quantity makes 4 generous normal-sized portions. It freezes well so pack some away in the freezer for later eating if needs be, because I don’t think this weather is changing appreciably in the next week or two!

TASTY TACO SOUP

Ingredients

METRIC/US

450 g/1 lb extra-lean minced/ground beef

3 spring onions/scallions, chopped

1 x 25 g/1 oz package Old El Paso taco seasoning mix

2 x 400 g/14 oz cans chopped tomatoes

100 g/generous ½ cup frozen sweetcorn kernels

250 ml/1 cup water

50 g/½ cup grated/shredded low-fat Cheddar or mature cheese

Method

Cook in the beef in a large non-stick pan until well browned and thoroughly cooked (no longer pink)
Add the spring onions/scallions and the taco mix, stirring well. Cook for 1 minute.
Stir in the tomatoes, sweetcorn and water. Bring to the boil, reduce the heat and simmer for 10 minutes.
To serve, ladle the soup into bowls and top with the grated/shredded cheese.

SERVES 4

WLS PORTION: ½

CALORIES PER PORTION: 251

PROTEIN: 31.6g

CARBOHYDRATE: 16.3g

FAT: 6.5g

Image courtesy of Pillsbury.com