Taco Soup
Servings: 8 servings
Calories: 397cal
Equipment
Ingredients
- 1.5 pounds lean ground beef
- 1 cup onion chopped
- 4 ounces diced green chiles 1 can
- 15 ounces pinto beans 1 can, drained
- 15 ounces black beans 1 can, drained
- 15 ounces kidney beans 1 can, drained and rinsed
- 1.25 ounces taco seasoning mix 1 package
- salt and pepper to taste
- 14 ounces chicken broth 1 can
- 1 cup frozen corn
- 29 ounces diced tomatoes two 14.5 ounce cans
- 1.5 Tablespoons dry ranch seasoning mix 1 package
- shredded cheese and tortilla chips optional, for topping
Instructions
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.1.5 pounds lean ground beef, 1 cup onion
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.4 ounces diced green chiles, 15 ounces pinto beans, 15 ounces black beans, 15 ounces kidney beans, 1.25 ounces taco seasoning mix, 14 ounces chicken broth, 1 cup frozen corn, 29 ounces diced tomatoes, 1.5 Tablespoons dry ranch seasoning mix
- Top with shredded cheese, and serve with chips.
Video
Nutrition
Serving: 1serving | Calories: 397cal | Carbohydrates: 54g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 877mg | Potassium: 1268mg | Fiber: 16g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 8mg
