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When out-of-state friends dropped by, I invited them to stay for dinner, knowing that I could put together this mild, chili-flavored soup in a jiffy. I served it with cornmeal muffins and a crisp salad for a filling meal everyone loved. My guests even asked for the recipe before leaving! -Priscilla Gilbert, Indian Harbour Beach, Florida
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 172 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 492 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.
Originally published as Pronto Taco Soup in Quick Cooking January/February 1999, p27
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Reviewed on Dec. 06, 2010 by emkolsky
Supper Yummy! So easy to make. I often double for bigger groups. I like throwing black beans in--gives more color and nutrition. This is my son's favorite soup.
Reviewed on Aug. 24, 2010 by Becky Ewing
This is my husband and my favorite soup. It is delicious!! As a matter of fact, we are having that tonight. We break up the bite size tortilla chips and top it with them and cheese. The tortilla chips really add a special flavor to it. Love this soup!!!
Reviewed on Dec. 21, 2009 by emkolsky
My husband and son love this soup. It's great because you can make it as spicy as you like. To add some nutrition to my son's diet, I also throw in a can of beans. He doesn't even realize they're in there.
Reviewed on Nov. 16, 2009 by misswengerd
Very good soup. Add some Tabasco and sour cream to really top it off.
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