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Pronto Taco Soup Recipe

Photo by: Taste of Home

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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

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups picante sauce
1 cup uncooked spiral or small shell pasta
1 medium green pepper, chopped
2 teaspoons chili powder
1 teaspoon dried parsley flakes
Shredded cheddar cheese and tortilla chips

Directions

In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally.
Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips. Yield: 8 servings (2 quarts).

Nutrition 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.

Pronto Taco Soup published in Quick Cooking January/February 1999, p27