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Smoky Pork Taco Soup

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Smoky Pork Taco Soup
  • Prep 15 min
  • Total 30 min
  • Servings 8
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Come home to a hearty soup loaded with Progresso™ beans, sweet corn, Muir Glen™ tomatoes and pork. Make this in a jiffy by using two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the smoked pork.
Updated Oct 20, 2016

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
  • 1 can (19 oz) Progresso™ black beans, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, undrained
  • 1 can (15 to 16 oz) pinto beans, undrained
  • 1 can (15.25 oz) whole kernel sweet corn, undrained
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
  • 1 lb smoked pulled pork without sauce
Make With
Make With
Old El Paso

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this simple soup topped with sour cream, shredded cheese, chopped cilantro, salsa and broken tortilla chips.

Nutrition

370 Calories, 11g Total Fat, 25g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Total Fat
11g
0%
Saturated Fat
3g
0%
Sodium
1230mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
11g
0%
Protein
25g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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