Flavorful Taco Soup
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 4 cups.
You’ll get a kick out of this hearty, Southwest-inspired soup from Sandi Lee of Houston, Texas. Feel free to dunk your tortilla chips right into it!
Ingredients
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1/2 pound lean ground beef (90% lean)
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (10 ounces) diced tomatoes with mild green chiles, undrained
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1 can (8-3/4 ounces) whole kernel corn, drained
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1-1/2 cups water
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2 tablespoons taco seasoning
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4-1/2 teaspoons ranch salad dressing mix
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TOPPINGS
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1/2 medium ripe avocado, peeled and cubed
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2 tablespoons shredded cheddar cheese
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2 teaspoons minced fresh cilantro
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Tortilla chips
Directions
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1.
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomatoes, corn, water, taco seasoning and salad dressing mix. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend.
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2.
Spoon into bowls; top with avocado, cheese and cilantro. Serve with chips.
Nutrition Facts
1 cup: 328 calories, 9g fat (3g saturated fat), 37mg cholesterol, 1751mg sodium, 40g carbohydrate (8g sugars, 8g fiber), 19g protein.
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