Avocado and Olive Taco Soup Recipe

5 1 1
Avocado and Olive Taco Soup Recipe
Avocado and Olive Taco Soup Recipe photo by Taste of Home
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Avocado and Olive Taco Soup Recipe

Read Reviews
5 1 1
Publisher Photo
This is a fun dish to serve when entertaining. Folks can fill their bowls with whatever garnish ingredients they like and then top it with the soup. It's like a taco in a bowl!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 quart water
  • 1 tablespoon chicken bouillon granules
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 8 ounces Monterey Jack or cheddar cheese, cubed
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup sliced green onions
  • 3 cups tortilla chips

Directions

In a blender or food processor, puree tomatoes until smooth; pour into a 3-qt. saucepan. Add the water, bouillon, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 20 minutes. In soup bowls, layer cheese, tomato, avocado, olives, onions and chips. Top with hot soup and serve immediately. Yield: 8 servings (2 quarts).
Originally published as Taco Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p25

Nutritional Facts

1 cup: 229 calories, 16g fat (6g saturated fat), 30mg cholesterol, 714mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 8g protein.

  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 quart water
  • 1 tablespoon chicken bouillon granules
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 8 ounces Monterey Jack or cheddar cheese, cubed
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup sliced green onions
  • 3 cups tortilla chips
  1. In a blender or food processor, puree tomatoes until smooth; pour into a 3-qt. saucepan. Add the water, bouillon, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 20 minutes. In soup bowls, layer cheese, tomato, avocado, olives, onions and chips. Top with hot soup and serve immediately. Yield: 8 servings (2 quarts).
Originally published as Taco Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p25

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joelie10 User ID: 2269844 15229
Reviewed Oct. 14, 2010

"I can't imagine a Taco soup without kidney and/or pinto beans in it! It sounds like way too much tomato flavor for my taste. I will pass on this one."

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