Spicy Taco Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 281.4
- Total Fat: 9.1 g
- Cholesterol: 52.0 mg
- Sodium: 691.9 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.5 g
- Protein: 23.0 g
View full nutritional breakdown of Spicy Taco Soup calories by ingredient
Submitted by: GENIETEST
Introduction
This is a hearty soup that is great for the whole gang! The best part is how easy it is to make. This is a hearty soup that is great for the whole gang! The best part is how easy it is to make.Number of Servings: 8
Ingredients
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1 lb ground beef
1 onion, chopped
2 (14.5 oz) cans diced tomatoes with green chilies
2 (14.5 oz) cans pinto beans (drained)
1 (14.5 oz) can black beans (drained)
1 (14.5 oz) can cream-style corn
1 package ranch style dressing mix
1 package taco seasoning
1 cup water (or broth) optional
Directions
Brown beef with onions in a medium soup pot. Drain excess grease. Add remaining ingredients, stir and simmer for 20 minutes. If it seems a little thick you can add some beef broth or water.
This is great with cilantro and a dab of sour cream!
8 servings of about 1 1/2 cups each
This is great with cilantro and a dab of sour cream!
8 servings of about 1 1/2 cups each
Rate This Recipe
Member Ratings For This Recipe
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I made this over the weekend and it was delicious! I have been eating the leftovers all week. The only changes I made were to add 3 cloves garlic and cannellini beans. It had a very rich flavor. I've been eating it as soup and also over some baked tortilla chips. This is a definite keeper! - 5/19/10
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This recipe gets 5 stars for taste and preparation. It is SO easy and SO good. Made it for the first time in a crockpot and took it to a pot luck and it was a hit. Add some shredded cheese and sour cream.......AWESOME! Next time I'm gonna add black olives and see how that works. Thanks for sharing! - 3/9/09
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Fantastic! I'm a vegetarian so I left out the meat altogether. I also can't get creamed corn or canned tomatoes w/chilis where I live so I used regular canned corn and added about 3/4 cup sour cream, and diced two large tomatoes. I added more water to make it more soupy and absolutely loved it! - 1/17/09
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This recipe is a keeper. I followed it pretty closely, but my taste buds said it needs a little more salt and 'heat.' So, at the table, I added a sprinkle of Tony Chachere's Creole Seasoning, and that did the trick. I suspect this soup would be even better if chorizo replaced the beef. Next time? - 5/21/19
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