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You’ll get a kick out of this hearty, Southwest-inspired soup from Sandi Lee of Houston, Texas. Feel free to dunk your tortilla chips right into it!
Nutritional Facts 1 cup (prepared with reduced-fat cheese; calculated without chips) equals 328 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 1,751 mg sodium, 40 g carbohydrate, 8 g fiber, 19 g protein.
Originally published as Flavorful Taco Soup in Cooking for 2 Winter 2009, p15
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Reviewed on Apr. 26, 2009 by kathykjk
Delicious recipe; I made it vegetarian! Eliminate the beef and add an extra can of beans (drained). I used black beans.
Reviewed on Apr. 26, 2009 by robox1
This soup is wonderful with Black Beans as well as Pinto Beans.
Reviewed on Apr. 25, 2009 by jcoffia
I add the corn, pinto beans and 2 cans of white hominy, I make it for my Doctor, and he loves the hominy.And I agree with one cook, it gets better the next day.The toppings in the recipe make this soup sooooo much better.Thanks for the recipe.jc
I add the corn, pinto beans and 2 cans of white hominy, I make it for my Doctor, and he loves the hominy.And I agree with one cook, it gets better the next day.The toppings in the recipe make this soup sooooo much better.
Thanks for the recipe.
jc
Reviewed on Oct. 05, 2008 by Celestes
I double this recipe and use one whole packet of taco seasoning and one whole packet of ranch dressing mix. It's better the second day when the seasonings have blended well.
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