Taco Pronto Soup


    • 1 lb. Ground Turkey Breast 99/1 (or 97/3 Lean Ground Meat or a Mix of Both)
    • 1 Large Onion - Diced
    • 1/4 Cup Water (If Needed)
    • 1 15-oz Can Low Sodium Whole Kernel Corn - Not Drained
    • 2 14.5-oz Cans Chopped Tomatoes - Not Drained (Any Type)
    • 1 14.5-oz Can Yellow Hominy - Not Drained
    • 1 15-oz Can Low Sodium Pinto Beans - Not Drained
    • 1 Package Reduced Sodium Dry Taco Seasoning Mix
    • 1 Package Dry Hidden Valley Ranch Salad Dressing
    • 1/4 Cup Fresh Cilantro - Chopped
    • 1/2 Cup Light Sour Cream (Optional as Garnish)


Spray large skillet with non-stick spray. Brown turkey in skillet until done. Set turkey skillet aside. Spray soup pot with non-stick spray. Saute onion until transparent. If onion begins to burn, add water and continue cooking until done. Add cooked meat and all remaining ingredients. Simmer 15-20 minutes. Stir in cilantro. Garnish each cup with a small dollop of light sour cream (optional).


Variations & Additions

    • Add 4-oz canned chopped green chilies. Try adding one more can of tomatoes and/or delete the meat and add one more can of beans. Add diced bell peppers for added nutrition value and color.
    • Low Sodium Method: Drain and rinse all canned vegetables and beans. Replace liquid with no-salt added V8 juice. Use only half of the dry mixes due to their high sodium content.