Skinny Beef Taco Tortilla Soup (Instant Pot or Stove Top)




Skinny beef tacos meet tortilla soup in this easy, truly delicious, main course soup. Made in a pressure cooker (instant pot) but I did include directions for stove top. Each very filling, 2 cup serving has 270 calories, 5 grams of fat and 5 Weight Watchers SmartPoints. My husband loved it so much, he ate it for lunch and dinner on the same day. One bite and you’ll be hooked too!

Prep Time: 10 minutes

Cook Time: 15 minutes


Ingredients for Soup:

1 teaspoon olive oil

1 pound extra lean ground beef, I used Trader Joe’s 96%, see shopping tips

2 cups onions, diced

2 tablespoons water

1 tablespoon garlic, minced

2 (6-inch) corn tortillas, chopped

1 oz package Lawry’s taco seasoning or your favorite

A little black pepper

1 (32 oz) container reduced-sodium chicken broth, I like Swanson’s

1 (15 oz) can fire roasted tomatoes

1 cup frozen and thawed corn, see prep tip

1 (4 oz) can Ortega fire roasted diced green chiles (mild)


Ingredients for Topping: Optional

Crushed reduced-fat tortilla chips

Plain nonfat yogurt or sour cream

Reduced-fat cheddar cheese, shredded

Salsa


Instructions for Instant Pot:

1. Add onions to microwave safe plate and cook for 1 minute, to soften. Coat Instant Pot with cooking spray. Add 1 teaspoon olive oil, ground beef and softened onions. Brown beef and onions, stirring often to break up beef into a crumble. If the meat sticks to pot, add 2 tablespoons of water. Cook for 3 minutes. Add garlic and continue to cook until beef is completely browned, about 2 additional minutes. Drain any fat from beef by pouring into a colander in sink to drain. Once drained, add meat back to pot.

2. To the cooked beef, mix in chopped tortillas, taco seasoning, and a little pepper. Sauté for 2 minutes. Stir most of the time.

3. Stir in chicken broth, tomatoes, corn and green chilies. Cover instant pot and lock cover into place. Seal steam nozzle. Choose Soup setting. Set manually for 10 minutes. Once done, turn off instant pot. Let pressure release naturally for 5 minutes, then release any remaining pressure.

4. For each serving: Add 2 cups soup to each bowl. Add any optional toppings, if desired. I like mine topped with a little reduced-fat cheese.

5. This soup freezes great!

Makes 10 cups or 5 main-course servings (2 cups each)


Instructions for Stove Top:

1. Add onions to microwave safe plate and cook for 1 minute, to soften. Coat a large nonstick pot or pan with cooking spray. Add 1 teaspoon olive oil, ground beef and softened onions. Brown beef and onions, stirring often to break up beef into a crumble. If the meat sticks to pot, add 2 tablespoons of water. Cook for 3 minutes. Add garlic and continue to cook until beef is completely browned, about 2 additional minutes. Drain any fat from beef by pouring into a colander in sink to drain. Once drained, add meat back to pot or pan.

2. To the cooked beef, mix in chopped tortillas, taco seasoning, and a little pepper. Sauté for 2 minutes. Stir most of the time.

3. Stir in chicken broth, tomatoes, corn and green chilies. Bring up to a boil, turn down heat and simmer, uncovered, for 25 minutes.

4. For each serving: Add 2 cups soup to each bowl. Add any optional toppings, if desired. I like mine topped with a little reduced-fat cheese.

5. This soup freezes great!

Makes 10 cups or 5 main-course servings (2 cups each)


Shopping Tip
Most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s. Sometimes I use a grass fed 94% lean ground beef  I found at my local supermarket. You could also use ground turkey, if desired.


Prep Tip
The quickest way to defrost frozen corn: add corn to a small colander. Run hot water over corn and drain. It’s now defrosted!


Weight Watchers SmartPoints
5
Weight Watchers Points Plus 6

SKINNY FACTS: for 2 cup serving
270 calories, 5g fat, 2g sat. fat, 40mg chol, 24g prot, 31g carbs, 6g fiber, 1,306mg sod, 7g sugar
FACTS: for SmartPoints
194 calories, 2g sat. fat, 22g protein, 3g sugar