Taco Soup

By melanieroe

Prep Time: 10 min
Total Time: 10 min
Makes: 2 servings (1 1/2 cups each)

Nutrition Information:
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*: Vitamin A 35%; Vitamin C 25%; Calcium 20%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (19 oz) Progresso® hearty tomato soup
• 1/2 cup Old El Paso® 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

Details

Servings 2
Adapted from bettycrocker.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): No change.

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.