Taco Soup

Taco Soup
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water

You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.

Without meat this is 1 point for a 1 cup serving.

This makes a big pot of soup. If you want less, just half the recipe.

Chipotle Shrimp Taco w/ Avocado Salsa Verde

Fast, easy and no cooking necessary!!  You eat them cold.  My family gave it 5 stars.

Difficulty: Easy

Prep Time: 30 

Cook Time: 0 

Yield: 4 servings (2 tacos each)

Avocado Salsa Verde

1 small onion, quartered

1 jalapeno, quartered, seeds optional (keep for more heat)

1 garlic clove, quartered

4 medium tomato, chopped

1 Hass avocado, peeled, seeded, and cut into chunks  (2/$3 @ Publix)

1 1/4 t. kosher salt

1/4 c. loosely packed fresh cilantro leaves, coarsely chopped

Shrimp

1 T. olive oil

1 t. Chipotle (found in ethnic food isle) or blended chili powder

1 t. kosher salt

1 lb. medium cooked shrimp (about 20), peeled and deveined  ($4.99lb @ Publix)

Corn or flour tortillas

Handful of chopped Cilantro

2 limes, cut into wedges

Put the onion, jalapeno, garlic, and salt in a food processor and finely chop.  Pour into medium size bowl.  Add the chopped tomato, avocado, and cilantro stir until well mixed.

In a separate bowl add the whole shrimp (without tails) toss with olive oil, Chipotle, and salt.  Toss to coat.  

Wrap tortillas in a damp paper towel and heat in a microwave, about 60 seconds.  

Spoon sauce on the tortilla, then top with about 2 or 3 shrimp, cilantro and  freshly squeezed lime juice.  ENJOY!!

Recipe from:  Food Network Kitchens