Moira Mitchells Quick And Easy Taco Soup Food

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MOIRA MITCHELL'S QUICK AND EASY TACO SOUP



Moira Mitchell's Quick and Easy Taco Soup image

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.

Provided by abarthle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 6

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

Steps:

  • Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  • Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 60.1 g, Cholesterol 27.5 mg, Fat 16.9 g, Fiber 11.8 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 1436.5 mg, Sugar 2 g

MOIRA MITCHELL'S QUICK AND EASY TACO SOUP



Moira Mitchell's Quick and Easy Taco Soup image

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.

Provided by abarthle

Categories     Tortilla Soup

Time 20m

Yield 8

Number Of Ingredients 6

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

Steps:

  • Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  • Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 60.1 g, Cholesterol 27.5 mg, Fat 16.9 g, Fiber 11.8 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 1436.5 mg, Sugar 2 g

MOIRA MITCHELL'S QUICK AND EASY TACO SOUP



Moira Mitchell's Quick and Easy Taco Soup image

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.

Provided by abarthle

Categories     Tortilla Soup

Time 20m

Yield 8

Number Of Ingredients 6

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

Steps:

  • Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  • Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 60.1 g, Cholesterol 27.5 mg, Fat 16.9 g, Fiber 11.8 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 1436.5 mg, Sugar 2 g

MOIRA MITCHELL'S QUICK AND EASY TACO SOUP



Moira Mitchell's Quick and Easy Taco Soup image

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.

Provided by abarthle

Categories     Tortilla Soup

Time 20m

Yield 8

Number Of Ingredients 6

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

Steps:

  • Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  • Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 60.1 g, Cholesterol 27.5 mg, Fat 16.9 g, Fiber 11.8 g, Protein 18.3 g, SaturatedFat 7.4 g, Sodium 1436.5 mg, Sugar 2 g

EASY TACO SOUP



Easy Taco Soup image

This recipe I created by taking multiple recipes and using what I thought was the most simple and flavorful ingredients to create a quick and tasteful soup.

Provided by Xaviers Mom

Categories     One Dish Meal

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb hamburger
1 small onion
1 (1 1/4 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing mix
1 cup water
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can chilies (diced jalepenos for a spicier flavor)
1 cup frozen corn

Steps:

  • Brown hamburger and onion in large pot.
  • Add the seasoning packets with one cup of water to browned meat and onion.
  • Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
  • Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.

Nutrition Facts : Calories 351.8, Fat 7.9, SaturatedFat 2.8, Cholesterol 38, Sodium 562.1, Carbohydrate 48, Fiber 14.3, Sugar 5.9, Protein 25.2

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