Taco Soup
Makes (homes):
12 Portions
Makes (centers):
48 Portions
Ingredients (homes):
- 1 large Onion, chopped
- 1 (1.25 oz.) packet Taco Seasoning, low sodium
- 1 can (15.25 oz.) Corn (use creamed corn OR puree soup for kids under 2)
- 1 can (14.5 oz.) Diced Tomatoes
- 1 can (14.5 oz.) Fired Roasted Diced Tomatoes
- 1 can (15.5 oz.) Black Beans
- 1 can (16 oz.) Pinto Beans
- 1 can (16 oz.) Refried Beans
- 1 can (14.5 oz.) Vegetable Broth
Ingredients (centers):
- 4 large Onion, chopped
- 4 (1.25 oz.) packet Taco Seasoning, low sodium
- 4 can (15. 25 oz.) Corn (use creamed corn OR puree soup for kids under 2)
- 4 can (14.5 oz.) Diced Tomatoes
- 4 can (14.5 oz.) Fired Roasted Diced Tomatoes
- 4 can (15.5 oz.) Black Beans
- 4 can (16 oz.) Pinto Beans
- 4 can (16 oz.) Refried Beans
- 4 can (14.5 oz.) Vegetable Broth
Directions:
- Soften onions in a large pot with a small amount of water.
- Add all remaining ingredients. Simmer for 30 minutes to an hour.
- If desired, serve with low-fat sour cream and shredded cheese.
Serve:
1 cup = 1/2 oz. meat alt. and 1/3 cup vegetable
Meal:
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Beans (Meat and Meat Alternate Food List # 74)
Soup (Fruit and Vegetable Food List # 231)
Source:
Adapted from: IU Health West