Photo: Cala
Moira Mitchell's Quick and Easy Taco Soup
6 ingredients
10 min + 10 min
8 servings
openrecipes
"Yet another of my mother's recipes I enjoyed as a kid! This is a tasty and flavorful soup that is easy to make and works as a great lunch or dinner meal. I can remember as a kid that I liked to pour the hot soup over the chips and cheese and play with the cheese as it melted (who says you can't play with your food?) I hope you enjoy this soup as much as I have and make good family memories with it."
Estimated Nutrition (whole recipe, rough)
516
Calories
24g
Protein
15g
Fat
78g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (14 ounce) can vegetable broth (such as Swanson®)
- 2 (15.25 ounce) cans Mexican-style corn with red and green peppers
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (10 ounce) container chunky salsa
- 1 (8 ounce) package tortilla chips
- 1 (8 ounce) package shredded Mexican cheese blend
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes