Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 290.7
  • Total Fat 13.7 g
  • Saturated Fat 5.2 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 5.8 g
  • Cholesterol 52.2 mg
  • Sodium 311.3 mg
  • Potassium 598.6 mg
  • Total Carbohydrate 24.3 g
  • Dietary Fiber 6.5 g
  • Sugars 4.1 g
  • Protein 20.6 g
  • Vitamin A 6.5 %
  • Vitamin B-12 25.9 %
  • Vitamin B-6 14.0 %
  • Vitamin C 8.4 %
  • Vitamin D 0.0 %
  • Vitamin E 0.9 %
  • Calcium 6.0 %
  • Copper 5.6 %
  • Folate 6.0 %
  • Iron 17.9 %
  • Magnesium 8.0 %
  • Manganese 7.0 %
  • Niacin 20.8 %
  • Pantothenic Acid 5.6 %
  • Phosphorus 14.2 %
  • Riboflavin 12.8 %
  • Selenium 15.6 %
  • Thiamin 7.9 %
  • Zinc 22.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Taco Soup

View the full Taco Soup Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Taco Soup

195 calories of Ground beef, extra lean (15% fat) pan broiled, (2.67 oz)

53 calories of Beans (Bush's Dark Red Kidney Reduced Sodium), (0.25 cup)

23 calories of Sweet Corn, Fresh, (0.17 cup)

18 calories of Garbanzo Beans- Reduced Sodium, (0.17 serving)

9 calories of Hunt's Tomato Sauce, no salt added, (0.15 cup)

5 calories of Tomatoes, red, ripe, canned, with green chilies, (0.15 cup)

5 calories of Onions, raw, (0.08 cup, chopped)

1 calories of Chili powder, (0.17 tsp)

1 calories of Cumin seed, (0.17 tsp)


Nutrition & Calorie Comments  

Made this recipe, but substituted diced tomatoes for the ones with chiles because my 5 year old won't eat those, and used the same taco seasoning we use to make tacos. And went the extra step of making sure that all of my canned ingredients were "no salt added." It was AMAZING! So good, in fact, tha Submitted by:
HEATHERPOLU
(8/20/16)
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Excellent recipe. Goes well with saltine crackers. Need to use a little more liquid than recipe calls for. Submitted by:
SLIMPACK
(2/7/16)
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Excellent recipe, also goes well with just saltine crackers. Submitted by:
SLIMBIGRAY
(2/7/16)
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I made a double-batch of this last night using Chef Meg taco seasoning recipe. Tip: do not double the seasoning, add 50% more to recipe. I doubled it and it was way too hot for the fam. I love spicy food & thought it was just right, though! Add 3 minced garlic cloves, no added salt needed. Perfect! Submitted by:
SPIFF37
(8/7/14)
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I am not sure of the calories of this recipe. The written says 290.7, but meg says 340. Please clarify. Thank you. Submitted by:
JJJJNLK
(7/30/14)
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Note to self: Leave out the corn to reduce carbs further; sub black beans or pinto beans for the kidney beans for different texture. Submitted by:
IUBOOKLOVER
(11/14/13)
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My sister makes this recipe all the time--however, to eliminate some of the sodium, eliminate the taco seasoning and add cumin chili powder, garlic powder and onion powder. I find it to be excellent as a good source of fiber. Submitted by:
STEPHANY15
(4/11/13)
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Made mine with no salt added can goods and omitted corn(didn't have any) Also topped it with a little Avocado and some fat free Cheddar Cheese. Submitted by:
ALCLARK70
(2/6/13)
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This is a high sodium soup...higher than most canned soups? Submitted by:
HADSELL
(12/4/12)
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Due to my IBS, I need low-fat as well as gluten-free. Would it be possible to compute the nutritional information using ground chicken or turkey? Pureeing the kidney beans and garbanzo beans would help w/the insoluble fibers contained in them. Submitted by:
CJFLOSSIE
(8/28/12)
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I agree that this is still very high in sodium. Rinsing both kinds of beans and using low-sodium canned tomatos will make a big difference in the sodium level. Also, be careful of the sodium content of some chili powders. Used turkey, added garlic and avocado slices on top. Yummy! Submitted by:
TRICIAN13
(3/1/12)
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Carol: You can buy canned no salt added beans in some grocery stores, which is what I do. Submitted by:
SKIRNIR
(3/1/12)
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Thank you, this looks so good! I will use Old El Paso's 40% less sodium Taco seasoning to lower the sodium. Submitted by:
RWQUILTER1
(3/1/12)
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I agree with Carol. This is one of those recipes where the "healthy" status is questionable for anyone. The sodium is way too high for most of us to even consider trying. Possibly using seasonings and replacing the tomato products with low sodum? Barb Submitted by:
MSPBAG
(3/1/12)
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I'm confused. How is 844.3 mg of sodium a good thing? That's a lot of salt!!!! Guess it's from the "tomato" ingredients. Would love to figure out how to cut that sodium by at least 75%. I'll have to make it with the low-sodium products I buy and see if that changes the numbers. Sounds like it's good Submitted by:
ONECALMMOM
(2/26/12)
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SO NOBODY KNOWS HOW MANY CALORIES THIS IS? IT'S DIFFICULT TO CALCULATE DAULY INTAKE W/O KNOWING. Submitted by:
NANA-KRIS
(2/7/12)
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This was awesome, I only used 1 pkg of taco seasoning, low sodium and omitted the chopped chillies, it had enough kick for all of us! Thanks for sharing! It went really well with chips and mexican cheese! Submitted by:
JACKSON1548
(12/6/11)
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Excellent. Used entire can of garbanzo beans, pureed in food processor with low sodium chicken broth to thin out. Used low sodium tomato products in each case. 844mg sodium/serving is just too high for either of us, and there's plenty of taste from the herbs and spices. Submitted by:
BOWLESDR
(10/4/11)
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