Taco SoupSubmitted by elizamay
Makes 12 servings
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Spicy summer soup topped with cheese, sour cream and corn chips.
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Ingredients
| 15 |
oz. black beans |
| 15 |
oz. white beans |
| 16 |
oz. frozen corn |
| 16 |
oz. frozen green beans |
| 12 |
oz. stewed tomatoes |
| 12 |
oz. diced tomatoes |
| 1 |
can tomato paste |
| 1/2 |
cup jalapeno peppers, canned |
| 2 |
cups chicken broth |
| 1/2 |
cup mexican seasoning |
| 1 |
oz. ranch dressing mix |
Directions
- Drain and rinse beans.
- Mix with thawed and washed corn and green beans.
- Put in large pot with chicken (or vegetarian) broth, stewed and diced tomatoes, tomato paste and jalapenoes.
- Add taco and ranch dip mixes; season to taste.
- Bring to a boil, then turn down and simmer about 30 minutes.
- Serve in bowls topped with shredded cheese, fat-free sour cream and corn chips.
Categories
Beans, Tomatoes, First Course, Main Dish, Soup, American, Mexican, Boil, Vegetarian
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Serving Size 269.0g |
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Amount Per Serving |
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Total Carbohydrates 61.7g 21%
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| Vitamin A 27% |
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Vitamin C 35% |
| Calcium 16% |
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Iron 39% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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