Slow Cooker Taco Soup Recipe: 
Served this Tex Mex soup with homemade whole wheat flour tortillas shredded reduced-fat cheddar or Jack Cheese and a dollop of fat-free sour cream. Make this meatless by using tofu or Texture vegetable protein(TVP) reasonable at a cost of $3.99 cents or less for a bag!
Ingredients:
1 pound ground sirloin(6% to 9%fat) or ground turkey with around 6% fat
1 cup chopped onions
1 16 ounce pinto beans drained and rinsed
1 15 ounce kidney beans, drained and rinsed
1 cup fresh or frozen corn kernels
8 ounces canned tomato sauce
2 cups water(can use filtered)
2 14.5 ounce cans peeled and diced tomatoes(can be organic and low salt)
1 4 ounce can diced green chilies(if you like a little heat, if not don’t ad)
1 ounce packet taco seasoning mix
1 cup shredded, reduced-fat cheddar or Monterey Jack Cheese
1/2cup fat-free sour cream
Preparation:
In a medium skillet, cook the ground beef or turkey over medium heat until browned. Drain and set aside
Place the ground meat, onion, chili beans, kidney beans,corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooke. Mix to blend,and cook on low setting for 8 hours. Ladle into individul serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of Fat-free sour cream. Serve with homemade flour tortillas
Yield: 8 servings
By: Chef Anita Fairchild
Chef Anita V. Fairchild
Moore Delights Personal Chef Services
Certified and Insured
Helping families with what is for Dinner Dilema
Catering small events such as parties and weddings
Meal preparation in your home,variety of healthy menus
Assisting families with child obesity
cheffairchild@msn.com