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Quick Taco Soup

My family—husband Dave and I and our three teenagers—enjoy this spicy, hearty soup. It's a nice change of pace from regular soups and it's also fast to make.—Debbie Moffitt, Albany, Oregon
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope (1-1/4 ounces) taco seasoning
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 cup water
  • Shredded cheddar cheese
  • Sliced green onions, sour cream and corn chips or tortilla chips, optional

Directions

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, tomatoes, beans and water; bring to a boil. Reduce heat, cook until heated through.
  • Ladle into individual bowls; top with cheese. If desired, also top with onions, corn chips and sour cream.
Nutrition Facts
1 cup: 262 calories, 8g fat (4g saturated fat), 44mg cholesterol, 994mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 22g protein.

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