Read reviews (38)
Rate recipe
When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. —Jennifer Villarreal, Texas City, Texas
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without chips and cheese) equals 380 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 1,395 mg sodium, 38 g carbohydrate, 9 g fiber, 23 g protein.
Originally published as Taco Soup in Quick Cooking November/December 2002, p15
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 27, 2012 by Steponme
I did make some modifications, so I cannot give it 5 stars. I only used 1 can of corn (drained) and tomatoes, I used 2 packets of taco seasoning (1 spicey and 1 low sodium). I did not use the flour tortillas; I felt the tortilla chips were enough. With those changes it made a good, quick weeknight meal.
Reviewed on Mar. 03, 2012 by lescoy
5 Star from our House !Quick - Easy - Great Flavor !
5 Star from our House !
Quick - Easy - Great Flavor !
Reviewed on Feb. 20, 2012 by kcc1108
Very tasty. Just note, if you follow the directions exactly this comes out more like a stew but if you bring the pot to a boil before simmering you will end up with more liquid which will make it more soup-y.
Reviewed on Feb. 15, 2012 by grandmacaca
Tried this recipe last night for dinner and it was delicious. I added about 1/2 tsp cumin, and 1/2 of a fairly large jalepeno pepper to spice it up some, as my taco seasoning was low salt which made it taste a little flat. I definitely will make this again, so fast and easy. Thanks!
Reviewed on Feb. 13, 2012 by innermuse
My whole family and our friends enjoyed this satisfying meal! I doubled it and froze half for later.
Reviewed on Feb. 10, 2012 by ingleskt
We don't generally go for anything with pinto beans in it, but this was a hit! We usually cannot find the Ranch style beans here in the East, so I substituted plain pinto beans and added some tomato sauce.
Reviewed on Feb. 09, 2012 by nancywhite1945
Good! Will fix again!
Reviewed on Feb. 08, 2012 by kitchenmaid
Made this soup last evening for dinner. It was delicious... We enjoyed it very much and will make it again...I did use pinto beans as that is what was on hand..
Reviewed on Feb. 06, 2012 by MDTNC238
Just made this tonight and was so good! (a little more soupy than what it shows = perfect!)One addition we made was to top with sour cream and Mexican cheddar pepper jack cheese...we also used corn chips instead of tortilla
Just made this tonight and was so good! (a little more soupy than what it shows = perfect!)
One addition we made was to top with sour cream and Mexican cheddar pepper jack cheese...we also used corn chips instead of tortilla
Reviewed on Feb. 06, 2012 by dojest
This was so easy to prepare and absolutely delicious! We topped ours with shredded cheddar cheese and a dollop of sour cream. We'll make this again and again!!!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013