* Exported from MasterCook *

Taco Soup - 2 Points

Recipe By : W/W Meeting by Teresa B in W/W Forum
Serving Size : 12 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound 93% fat-free ground beef
46 ounces V-8® vegetable juice, Spicy Hot
15 ounces Ranch Style Black Beans
15 1/2 ounces Green Giant Dark Red Kidney Beans
11 ounces Green Giant Niblet Corn
2 cups Hunt's Diced Tomatoes
1 package Taco Bell Taco Seasoning Mix

1. Brown beef and drain off fat.

2. Add remaining ingredient and simmer in a crockpot on low.

Calories: 155.2
Fat Grams: 1.5
Fiber Grams: 4.7

W/W Points: 2


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Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips

NOTES : Original recipe used Garbanzo Beans in the place of the black beans but I don't like them so I substituted.

* Exported from MasterCook *

Taco Soup (2) - 1 Point

Recipe By : Unknown original poster modified by Kelly_S
Serving Size : 14 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups recipe crumbles, Morningstar Farms
46 ounces V-8® vegetable juice, Spicy Hot
1 can black beans, S&W
1 can kidney beans, S&W
2 cans Mexican tomatoes, Rotel
1 can diced tomatoes w/green chilis, Libby's
1 can canned corn, Green Giant Niblets
1 package taco seasoning mix, Old El Paso

1. Combine all ingredients in crockpot or slow cooker.

2. Simmer on low for 8-10 hours.

Calories: 122.9
Fat grams: 0.8
Fiber grams: 5.6

W/W Points: 1

IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE WOW TOSTITO CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 200.0
Fat grams: 2.6
Fiber grams: 6.1

W/W Points: 3

IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE TORTILLA CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 226.0
Fat grams: 5.8
Fiber grams: 6.5

W/W Points: 4

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* Exported from MasterCook *

Taco Ranch Soup

Recipe By : Betty in W/W Forum
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
1 package fat-free ranch salad dressing -- dry
2 beef bouillon cubes
2 cans diced tomato -- chili style
1/4 cup mushrooms, canned -- sliced
1 can corn

Combine all ingredients and bring to a boil.

Calories: 22.5
Fat Grams: 0.3
Fiber Grams: 0.7

W/W Points: 1/2


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* Exported from MasterCook *

Salsa Chowder--3pts

Recipe By : Simply Light Cooking
Serving Size : 2 Preparation Time :0:00
Categories : Brenda B. Reg 6
May 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onion -- chopped
1/2 cup red bell pepper -- chopped
2 teaspoons margerine
1 cup whole kernel corn, frozen
1 cup low-sodium chicken broth -- canned
1/2 cup salsa -- chunky-medium style

in 1-quart microwavable casserole combine onion, pepper, and margarine;
cover and microwave on high until onion is translucent, about 2
minutes. Add remaining ingredients and stir to combine; microwave on
medium for 4 minutes, stirring every 2 minutes, until mixture is
thoroughly heated.

Nutritional per cookbook
calories 157
fat 5
fiber 3

Reg 6 shared by Brenda B. Maine U.S.A.

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Ok, here is the tortilla soup recipe. I figured the points using the formula that Dan provided. I thought that it might qualify as a high-fiber soup, 1 pt. per cup, but the way I make it, it does not contain 7 g of fiber per cup. Still, at 1.75 points per cup, it is much lower than traditional tortilla soup. I serve it over Baked Lays tortilla chips, 1 pt for 20 bite-size chips, low fat grated cheese, 1/4 cup for 1 point, and with fat free sour cream, 1 pt for 2 Tbsp. I can have two LARGE bowls of soup with cheese, chips and sour cream for only 10 points. This is one of my favorite meals!!!


Tortilla Soup:
1 Tbsp olive oil (I use garlic flavored oil)
1 medium onion, chopped
2 - 3 Tbsp minced garlic
3 small zuchinni, chopped
3 medium sized potatoes, chopped
1 can pinto beans with juice (16 oz)
2 cans black beans w/juice (16 oz)
2 cans chopped tomatoes w/juice (16 oz)
1 can corn w/juice (16 oz)
3 tsp. chicken bullion
1 fresh jalapeno
1 bunch fresh cilantro

Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 min. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes.

Serve over tortilla chips, and grated cheese in bowl. Sprinkle some fresh cilantro over the top, add a little sour cream and enjoy!

1 Cup Soup = 1.75 points

This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!!

Just to show others that Mastercook's database is ok:

* Exported from MasterCook *

Tortilla Soup - 2 Points

Recipe By : Lois in 3FC Forum
Serving Size : 16 Preparation Time :0:00
Categories : Hot Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium onion -- chopped
3 tablespoons minced garlic
3 small zucchini -- chopped
3 medium potatoes -- chopped
16 ounces pinto beans, canned -- undrained
32 ounces black beans, canned -- undrained
32 ounces chopped tomatoes, canned -- undrained
16 ounces canned corn -- undrained
3 teaspoons chicken bouillon granules
1 fresh jalapeno
1 bunch fresh cilantro

1. Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 minutes.

2. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low.

3. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy.

4. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes.

5. Sprinkle some fresh cilantro over the top.

Calories: 171.3
Fat grams: 1.5
Fiber grams: 5.9

W/W Points: 2



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Serving Ideas : Serve over tortilla chips and grated cheese.

NOTES : Original recipe indicated 1 Cup Soup = 1.75 points.

This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!! I also used garlic flavored oil!


Actually comes out to 2.371 points per an on line points finder!

Kel

[This message has been edited by Kelly_S (edited 10-25-1999).]

Another Taco Soup
This is a very simple quick recipe.
2 cans chicken broth (15 oz ea)
1 can black beans (15 oz)
1 can Mexicorn (15 oz)
1 jar salsa (I use 16 oz Pace Picante)

Heat until flavors blend, enjoy. I got this off the boards a long time ago so don't know who to credit. It is very good served over baked Tostitos. You can add cheese and fat free sour cream. Without the additions, I got 10 cups for 7 points, so I count it 1 point per cup. Good alternative to the vege soup!!

TACO SOUP

1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
1 can white beans, undrained
1 small can chopped green chilies (optional)
1 can chopped tomatoes (16 oz)
1 pkg. Taco seasoning mix
1 pkg. Ranch Dressing mix

1/2-1 onion, chopped
3 garlic cloves, crushed

In larger size pot, saute onion and garlic in Pam. Add beans, all undrained, tomatoes, taco seasoning, (I would start with 1/2 the package, and add to taste) and Ranch dressing mix.
(I have actually not added the dressing before and it was good too....) Simmer for about 30 min to blend flavors. If you think it's too thick, add a little water. Good with a little FF sour cream on top, too

1 cup= 1 point (without the sour cream)

* Exported from MasterCook *

Chicken Burrito Soup - 3 or 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Healthy Request Chicken Broth -- (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning -- (Cookbooklet calls
for JO's taco seasoning)
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast -- (5 ounces)
6 ounces red kidney beans -- rinsed and drained
(one 8 oz can)
1 cup stewed tomatoes -- coarsely chopped
and undrained, (one 8 ounce can)
1 1/2 ounces uncooked noodles -- (Scant 1 cup)

1. In a large saucepan, combine chicken broth, water, taco seasoning (or JO's Taco Seasoning), garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4 (1 1/2 cups). Freezes well.

HINT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli.
HINT: 1. Substitute any reputable brand for JO's Taco Seasoning (from cookbooklet).
2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli (from cookbooklet).

Serving size (1 1/2 cups)
According to the cookbook:
Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib
Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable
Weight Watcher Points: 4
According to the cookbooklet:
Per serving: 214 Cal, 2g Fat, 19g Pro, 30g Carb, 370mg Sod, 5g Fib
Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable
Weight Watcher Points: 3

Cuisine:
"Mexican"
Source:
"Grandma Jo's Soup Kettle Cookbook, page 122 & Soups On! Cookbooklet,
page 30"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-52742-0124 & Healthy
Exchanges, Inc. 1996"
Yield:
"6 cups"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 9/2/99. Shared by Pamela S. on 11/2/99 to the W. W. Forum.

Given to me by my wonderful WW leader, Marie.

TACO SOUP
3 Cans - Fat Free chicken broth
1 Can - Stagg's Ranchero Chili(98% Fat-Free)
1 Can - S&W Black Beans, Drained
1 Can - Mexican Style Tomatoes, Crushed
2Tbls - Taco Seasoning
1/2 - Onion
1 each - Yellow Squash, Sliced
1 each - Zucchini, Sliced

Saute veggies in a non-stick pan with cooking spray. When veggies are browned and onion translucent, add remaining ingredients. Heat thorougly.

2 Cups = 1/2 pt

* Exported from MasterCook *
Taco Soup - 2 Points

Recipe By : W/W Meeting by Teresa B in W/W Forum
Serving Size : 12 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound 93% fat-free ground beef
46 ounces V-8® vegetable juice, Spicy Hot
15 ounces Ranch Style Black Beans
15 1/2 ounces Green Giant Dark Red Kidney Beans
11 ounces Green Giant Niblet Corn
2 cups Hunt's Diced Tomatoes
1 package Taco Bell Taco Seasoning Mix

1. Brown beef and drain off fat.

2. Add remaining ingredient and simmer in a crockpot on low.

Calories: 155.2
Fat Grams: 1.5
Fiber Grams: 4.7

W/W Points: 2


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Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips

NOTES : Original recipe used Garbanzo Beans in the place of the black beans but I don't like them so I substituted.

* Exported from MasterCook *
Taco Soup (2) - 1 Point

Recipe By : Unknown original poster modified by Kelly_S
Serving Size : 14 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups recipe crumbles, Morningstar Farms
46 ounces V-8® vegetable juice, Spicy Hot
1 can black beans, S&W
1 can kidney beans, S&W
2 cans Mexican tomatoes, Rotel
1 can diced tomatoes w/green chilis, Libby's
1 can canned corn, Green Giant Niblets
1 package taco seasoning mix, Old El Paso

1. Combine all ingredients in crockpot or slow cooker.

2. Simmer on low for 8-10 hours.

Calories: 122.9
Fat grams: 0.8
Fiber grams: 5.6

10% Difference W/W Points: 1
Winning Points W/W Points: 2

IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE WOW TOSTITO CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 200.0
Fat grams: 2.6
Fiber grams: 6.1

10% Difference and Winning Points W/W Points: 3

IF YOU ADD 1 TABLESPOON OF FAT-FREE SOUR CREAM, 1/2 OUNCE TORTILLA CHIPS, AND 1 TABLESPOON 2% CHEDDAR CHEESE THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 226.0
Fat grams: 5.8
Fiber grams: 6.5

10% Difference and Winning Points W/W Points: 4

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[This message has been edited by Kelly_S (edited 01-11-2001).]

[This message has been edited by Kelly_S (edited 01-11-2001).]

* Exported from MasterCook *
Taco Ranch Soup

Recipe By : Betty in W/W Forum
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
1 package fat-free ranch salad dressing -- dry
2 beef bouillon cubes
2 cans diced tomato -- chili style
1/4 cup mushrooms, canned -- sliced
1 can corn

Combine all ingredients and bring to a boil.

Calories: 22.5
Fat Grams: 0.3
Fiber Grams: 0.7

W/W Points: 1/2


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* Exported from MasterCook Mac *

Tortilla Soup with Chicken and Lime- 3,4,5, or 6 pts

Recipe By : Home Owners Newsletter, Feb-99,modified
Serving Size : 6 Preparation Time :0:40
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
1 onion -- chopped
3 cloves garlic -- minced
1 teaspoon cumin
2 cans chicken broth -- reduced sodium,14.5o
1 cup salsa
2 cups cooked chicken -- or turkey
2 tablespoons fresh lime juice
6 ounces baked tortilla chips -- optional
1 1/2 cups reduced fat cheddar cheese -- optional

Cook onion in oil until softened, stirring occasionally. Add garlic and cumin; cook 2 min.
Add broth; bring to boil. Add salsa; simmer uncovered 10 min. Stir chicken and lime juice into soup;Heat through. Ladle 1 cup soup into each bowl.

Optional: Sprinkle 1/4 cup cheese over each bowl.
Optional: Top with tortilla chips or serve chips with more salsa on the side.

Per MasterCook
Soup without cheese or chips.
Cal 149, fat 5g, Fiber 1.3 grms WW points = 3

Soup with cheese, no chips
Cal 198, fat 7grms, Fiber 1.3 grms, WW points = 4

Soup with chips, no cheese
Cal 261, fat 6 grms, Fiber 3.4grms, WW points = 5

Soup with chips and cheese
Cal 310, fat 8 grms, Fiber 3.4 grms, WW points= 6

Posted to the 3FC forum by Garden Girl- Karen on 01.28.00


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NOTES : Very good and makes good leftovers-especially when you use a medium spicy salsa. The peppers have time to give the soup an extra spicy flavor. Excellent use for left over turkey from the holidays.



_____

I got this recipe at my meeting. I froze half of it and got it right back out. It's really good.

Sante Fe Soup

3 cups chicken broth
2 cans diced tomatoes
1 can fat free refried beans
1 can black beans
1 can corn
3 Weight Watchers Smart Ones Fiesta Chicken dinners

Combine all ingredients and cook 1 hour.

Makes 20 cups at 1 point per cup.