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  • 8servings
  • 45minutes
  • 229calories

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B6, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cans (28 ounces each ) diced tomatoes, undrained

  2. 1 quart water

  3. 1 tablespoon chicken bouillon granules

  4. 1-1/2 teaspoons chili powder

  5. 1/2 teaspoon ground cumin

  6. 8 ounces Monterey Jack or cheddar cheese, cubed

  7. 1 medium tomato, chopped

  8. 1 medium avocado, chopped

  9. 1 can (2-1/4 ounces) sliced ripe olives, drained

  10. 1/4 cup sliced green onions

  11. 3 cups tortilla chips

Instructions Jump to Ingredients ↑

  1. Taco Soup Recipe photo by Taste of Home In a blender or food processor, puree tomatoes until smooth; pour into a 3-qt. saucepan. Add the water, bouillon, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 20 minutes. In soup bowls, layer cheese, tomato, avocado, olives, onions and chips. Top with hot soup and serve immediately. Yield: 8 servings (2 quarts).

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