SLOW-COOKER TACO SOUP FOR TWO
Keep leftovers to a minimum with Slow-Cooker Taco Soup for Two. This taco soup for two makes four servings, enough to have leftovers for both of you.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Use pulsing action of food processor to process 2 cups tortilla chips until finely ground; place in medium bowl. Add turkey, egg and half the taco seasoning; mix just until blended. Shape into 12 meatballs, each about 1 inch in diameter.
- Cook meatballs in nonstick skillet 3 to 4 min. or until evenly browned, turning occasionally. Spoon into slow cooker sprayed with cooking spray.
- Add broth, tomatoes, corn and remaining taco seasoning; stir. Cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
- Stir half the onions into soup. Ladle 1-1/4 cups soup into each of 2 bowls. Coarsely crush remaining tortilla chips; sprinkle over soup. Top with cheese and remaining onions.
- Cool remaining soup. Refrigerate until ready to serve as part of another meal.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
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