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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
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Reviewed on Feb. 05, 2012 by msboop
To the person (Travlnman02)who would NEVER make this soup because of the salt?? WHY review it? so silly to even make your statement, it is a good soup, sorry you can't figure out how to make it your own without being insulting.Reviews are to let people know what you thought of the taste. Not to let people know you are not going to make it..Silly, silly man.
Reviewed on Feb. 05, 2012 by Kim Berger
I added minced red onion and 2 taco seasoning pkts for a little more flavor. This make ALOT! Next time I would probably cut in half, though it was nice to freeze for later use. I did not use this recipe as a soup, I used it as an appetizer. Served it in a crockpot with Scoops Tostios. The cheese in a small little dish to use if desired. The scoop is perfect to fill up and pop in your mouth...it was a BIG HIT!
Reviewed on Feb. 05, 2012 by wileyhen
This is one of our extended family's favorite recipes. It is good without the corn. We top with chopped green onions, grated cheese and sour cream. Yummy!
Reviewed on Feb. 04, 2012 by Travlnman02
I would never make this recipe as it is given. Too much salt from processed foods. It might be something to pursue with fresh vegetables and chicken stock. I like the ingredients but not the canned items because of the salt. I don't see a need for flour tortillas with this dish especially since your already including corn tortillas in the bowl. Fresh homemade salsa on the top instead of cheese also sounds better to me and would add a little spice. I am also not a fan of packaged Taco Seasonings when you can use fresh seasonings instead.
Reviewed on Feb. 04, 2012 by CookingforCox
Wonderful and filling, thanks for the post.
Reviewed on Feb. 04, 2012 by Coryskitchen
Great recipe! Super easy and so good. :D
Reviewed on Feb. 03, 2012 by LarryJo
OK.....For most people, the sodium content would be high, but this seems to be an easy recipe to amend to your own particular needs and tastes. Some of us, however, have, or live with, people with HIGH sodium needs, so it's a bonus when we find recipes like this! It's like a vacation for our salt shaker!
Reviewed on Feb. 03, 2012 by Jo Eda
After making this I add crumbled corn chips, place it in casserole dish, put cheddar cheese on top and bake it until cheese is browned. Makes a great dish and you can make it ahead except for browning the cheese
Reviewed on Feb. 03, 2012 by terri56
I make this all the time, but I add black beans, pinto beans, red beans and tomatoes with green chiles. I also add 1 more package of taco seasoning plus water if you want a little more liquid. Its awesome!
Reviewed on Feb. 03, 2012 by toodles2
A deliciouis soup and very easy to make. My husband and son really like it. Leftovers are very good, too. Definitely a keeper!
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