Serves Eight
1 1/4 lb small beef cubes
1 tbsp olive oil
1 medium onion, finely diced
1 - 14.25 oz can corn, undrained
1 - 14.25 oz can diced tomatoes
2 - 15.5 oz cans small red chili beans in sauce
32 oz light chicken or beef stock
2.5 oz packet’s low sodium taco seasoning
1 tbsp spanish paprika
2 soft round taco shells
1 1/2 cup shredded 2% cheddar cheese
1/2 cup fat free sour cream
In a 6-8 quart soup pot, heat oil and then brown the beef cubes.
When brown, add the diced onions and sauté until tender.
Take off fire and add the chicken stock, diced tomato, taco seasoning and paprika.
Return pot to fire and simmer on medium low temperature for approximately 45 minutes, until tender.
Add corn and beans and simmer another 15 minutes.
At service, roll two taco shells as if rolling a cigar.
Slice with a knife, cutting dough into rounds the size of thick noodles.
Place four rounds into each soup bowl.
Portion soup over noodles and garnish with the shredded cheddar.
Allow your guests to garnish with sour cream if desired.
