Taco Bean Soup

My family, both immediate and extended, loves taco soup. I may have put that recipe on here before, if not, I'm sure it will be added at some point. We eat it all the time. The soup I made tonight is actually a Weight Watchers recipe that I modified ever so slightly, but it tastes just like our family's taco soup - only healthier! So, it's a win-win situation! I'm posting the doubled version of the soup since I doubled the recipe to feed three adults plus a kid and wanted to have leftovers. Hana and I would go hungry at lunch time if it weren't for leftovers. =)

2 (15 oz) cans of turkey chili with beans ( I prefer Wolf Brand)
2 (14.5 oz) cans of no-salt-added diced tomatoes (I used the southwestern-flavored ones)
2 large, coarsely chopped zucchini or yellow squash (I used both)
2 cups water
1/2 cup shredded, reduced-fat Mexican blend cheese (I did not double the cheese)
1/4 cup sliced green onions (I also did not double the onions)
***Made with the ingredients listed above, this is only 3 WW points per 1-cup serving of soup, 2 tbsps cheese and 1 tbsp green onion. But I also added...
1 can Ranch-style beans with jalapenos
1 can hominy
1 avocado, diced
handful of chopped cilantro
reduced-fat sour cream
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In a large saucepan, combine first four ingredients plus Ranch-style beans, hominy and cilantro. Cover and bring to a boil.
Reduce heat and simmer 12 minutes.
Ladle into bowls and top evenly with cheese, onions, avocado and sour cream.

Potato, Corn & Leek Chowder with Tossed Green Salad and Turkey Melts

I received a belated birthday gift from Jennifer this past weekend and it was two very awesome cookbooks. So you'll be seeing a lot of new yummy recipes! This one here came from a Cooking Light cookbook, except for the turkey melts, I just came up with that on my own.

Potato, Corn & Leek Chowder

2 tbsps butter
1 tbsp olive oil
1 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk (I used 2%)
3 tbsps all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh kernels (I used canned)
2 lbs cubed, peeled Yukon gold or red potatoes
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup finely chopped fresh parsley
3 tbsps chopped fresh chives
*I forgot to add the parsley and the chives even though they were both sitting on the counter, but it was still delicious!

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery and bell pepper; cook until vegetables are tender, stirring frequently. Whisk together milk and flour in small bowl and slowly add to pan, stirring constantly. Stir in broth and next 4 ingredients, bring to a boil. Reduce heat and simmer 20 minutes until potatoes are tender. Stir in parsley and chives. Makes 6, 1 1/3 cup servings.


Tossed Green Salad

Place 1 bag of (rinsed) baby mixed greens in a bowl. Add 2 large tomatoes cut into wedges, 1 cup julienne-cut yellow bell pepper and 1 cup thinly sliced cucumber. In another small bowl combine 1 1/2 tbsps lemon juice, 1 tbsp olive oil, 1 tbsp chopped fresh basil, 1/4 tsp salt and 1/4 tsp pepper; stir well with a whisk. Drizzle over salad, toss well.

Turkey Melts

Make a sandwich of turkey and mozzarella and cook on a sandwich press.

Courtney's Taco Soup

1 lb hamburger meat
Taco Bell brand taco seasoning
1 packet dry ranch
1 can Ranch-Style Beans with jalapenos
1 can butter beans
1 small can white corn
1 can yellow hominy
handful of chopped fresh cilantro
1/4 cup chopped yellow onion
shredded Colby-Jack cheese

In large soup pan, brown hamburger meat with onion & season with taco seasoning.
Add all beans and veggies, be sure to add their juices too!
Mix in half of the cilantro as well as the dry ranch and enough water to fill the pot close to the top and bring to a boil.
Reduce heat and simmer 15 minutes.
Ladle it into bowls and sprinkle cheese and fresh cilantro on top. Goes great with tortilla chips, Frito's, cornbread and even white rice!