Taco Soup

Taco Soup

Dinner in 10 minutes? Try this hearty bowl of soup that gets a jump start from Progresso® soup and a refrigerated meaty sauce.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

2

servings

1
can (19 oz) Progresso® hearty tomato soup
1/2
cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1
can (4.5 oz) Old El Paso® chopped green chiles
1/4
cup shredded Monterey Jack cheese (1 oz)
1/4
cup crushed corn chips
  1. In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot.
  2. Top individual servings with cheese and corn chips.
Makes 2 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Substitute Old El Paso® taco sauce with seasoned shredded chicken if you prefer chicken to ground beef.
Serve With
Serve soup with warm tortillas.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 2490mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 26g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.