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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I made this tonight and let's call it for what it is. Chili. I'm not sure where the fresh corn niblets in the photo come from but the creamed corn called for in the recipe is well blended. After adding 1c stock it was still the consistency of stew. Also very high salt content not reflected in recipe - 1/8/18
