TACO SOUP

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Taco Soup image

This recipe was sent to me by my cousin. If you like tacos, you'll like this soup. The recipe makes a lot; so don't double the recipe unless you want to eat it for days, but it does freeze well.

Provided by Carol in Oregon 2

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black olives, drained & halved
2 (15 ounce) cans Mexican-style stewed tomatoes
2 (10 ounce) cans tomato soup
7 cups water
1 onion, chopped
1 package taco seasoning (I use Taco Bell)
1/2 teaspoon garlic powder
salt
Fritos corn chips
grated cheddar cheese or four-cheese Mexican blend cheese

Steps:

  • Brown the ground beef in a large stock pot, drain and return to pan.
  • Add the remaining ingredients and heat all together.
  • Serve in bowls over Fritos corn chips.
  • Garnish with grated cheese, if desired.

Nutrition Facts : Calories 535.2, Fat 17.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 2215.4, Carbohydrate 70.2, Fiber 13.5, Sugar 10.5, Protein 30

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