Taco Soup
Recipe from Old El Paso

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


Taco Soup

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Ingredients
  • 1  can
    (19 ounces) Progresso® hearty tomato soup
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  • 1/2  cup
    refrigerated taco sauce with seasoned ground beef (from 18 ounce container)
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  • 1  can
    (4.5 ounces) Old El Paso® chopped green chiles
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  • 1/4  cup
    shredded Monterey Jack cheese (1 ounce)
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  • 1/4  cup
    crushed corn chips
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Directions
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.

Tips:
Substitute Old El Paso® taco sauce with seasoned shredded chicken if you prefer chicken to ground beef.
Serve soup with warm tortillas.
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 35.00%; Vitamin C 25.00%; Calcium 20.00%; Iron 15.00%; 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
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