SMOKY PORK TACO SOUP

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Smoky Pork Taco Soup image

Come home to a hearty soup loaded with Progresso™ beans, sweet corn, Muir Glen™ tomatoes and pork. Make this in a jiffy by using two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the smoked pork.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, finely chopped (1 cup)
1 package (1 oz) Old El Paso™ taco seasoning mix
1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
1 can (19 oz) Progresso™ black beans, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained
1 can (15 to 16 oz) pinto beans, undrained
1 can (15.25 oz) whole kernel sweet corn, undrained
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
1 lb smoked pulled pork without sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Nutrition Facts : Calories 370, Carbohydrate 41 g, Fiber 11 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1230 mg

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