Taco Soup
We gave the plain old taco an easy, one-bowl makeover by turning it into soup! We garnish this zippy dish with pickled jalapeños, Cheddar cheese and tortilla chips, but feel free to mix it up with any of your favorite taco toppers.
Source: EatingWell.com, August 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
275 calories; protein 24.3g; carbohydrates 16.2g; dietary fiber 4.9g; sugars 2.7g; fat 12.6g; saturated fat 5.1g; cholesterol 58.5mg; vitamin a iu 1828.2IU; vitamin c 32.1mg; folate 55.9mcg; calcium 136.8mg; iron 3.6mg; magnesium 52.8mg; potassium 735.9mg; sodium 697.5mg; thiamin 0.1mg.
Exchanges:
2 medium-fat protein, 1 1/2 vegetable, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch