SLOW-COOKER TACO SOUP FOR TWO

Slow-Cooker Taco Soup for Two image

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

Ingredients

3 cups tortilla chips (3 oz.), divided
1 lb. ground turkey
1 egg, beaten
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 cup drained canned corn with red and green bell peppers
2 green onions, thinly sliced
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

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