For a chilly day like this...

Another recipe!
And this one's TASTY on a cold day like today...
AND, it happens to be a very healthy soup - lots of versions have been found on the internet saying that it has between 1 and 4 points per serving (1.5 cups = 1 serving, or thereabouts...) You can make it lean, or mean, however you like it. And below this, is a "bread bowl recipe"...
:)

1-Can Taco Soup
1 can of diced tomatoes
1 can of Rotel
1 can of Chili Beans
1 can of Black beans
1 can of Kidney beans
1 can of corn (sometimes I use 2)
1 can of Chicken broth
1 pound of lean turkey (or beef)
1 package of taco seasoning
1 package of Ranch dressing mix
1 diced onion/or 1/2 cup of frozen chopped onion (to suit your taste - I hate onions, so I avoid them as best I can... they make you gassy too...) ew.
(optional: 1 can of green chiles; 1 big can of sliced olives - olives will add "points" to your point value for the fat... but they're oh-so-tasy; grated cheese for topping; Tostitos/tortilla chips for grinding up and dipping into the soup )

Brown your meat with (onions and) taco seasoning.
In a large pot, dump all the other ingredients together (don't drain anything!), add the browned meat/onions, and the Ranch packet.
Poof! You're done!
If it's not soupy enough, use one of the cans to measure out and add a can of water.


Bread Bowls!
1 package of frozen bread dough loaves from the freezer section (they come in threes I think; just white bread dough loaves)
4.5-5.5" diameter Corningware ramekins (1 bowl per ramekin = 1/2 loaf of bread)
(optional smaller diameter Corningware ramekins - I think I have 2.5" ones - they use 1/3 of a loaf of bread - very good lunch size)

One loaf makes two large bowls - leave enough bread out to thaw and puff up a bit.

Preheat oven to 350.

Using flour and a cutting board, dust your cutting board, and slice one loaf in half. Roll one half in the flour to coat a bit, and roll into a ball.
Dust your ramekin with flour (you don't have to if you don't want to; I'm compelled to do it, though)
Plop one ball of dough in the ramekin - leaving the roundy end bit on the top side, and smush it down some.
Repeat for other loaves/ramekins.
Pop into the oven for about 10-15 minutes - or until the tops of the bread start to turn a golden color (less if you like it heavier, more if you like it breadier).
Pull bread out of the oven, and saw out the center in a cylindrical fashion - leaving it on the side for dipping.
Poof!
Bread bowls!
Yummmmm.