8 Can Taco soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12.5 oz Great Value chunk chicken breast w/rib meat in water 10 oz Old El Paso Red enchilada sauce 15.25 oz Kroger black beans, canned, no salt added 15.5 oz Pinto Beans, Publix canned (by JEANCJEANNIE) 12 oz Kirkland Chicken Stock 1 can (10.75 oz) Cream of Chicken Soup 1 can (12 oz) yields Yellow Sweet Corn, Canned 1 can Canned Tomatoes 4 tbsp Ortega taco seasoning mix
drain and rinse beans, combine all ingredients and simmer until hot
Serving Size: makes 8 12.5oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAFFIBUNNI.
Serving Size: makes 8 12.5oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAFFIBUNNI.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 3.9 g
- Cholesterol: 30.4 mg
- Sodium: 1,179.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 6.0 g
- Protein: 14.9 g
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