Taco Soup
This recipe is on my monthly dinner recipe rotation since it is delicious and the easiest recipe ever. It only takes minutes to make and all the ingredients are in my pantry. If you only have a few minutes to prepare dinner this is the perfect recipe.
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Servings: 8
Calories: 193kcal
Ingredients
- 3 cans Black Beans 15.5 ounces cans
- 2 can Kidney Beans 15.5 ounces cans
- 1 can Diced Tomatoes 28 ounces
- 1 can Green Chilies 4.5 ounces
- 1 pkg Ranch Dressing Dry mix (Hidden Valley)
- 1 pkg Chili Seasoning Dry mix
- 1 can Corn organic
- 16 oz Water warm
Instructions
- Drain and rinse all 5 cans of beans in a colander. Then place in a large saucepan or Dutch oven.
- Add diced tomatoes.
- Drain corn and add to Dutch oven.
- Add the can of chopped chilies
- Use a large glass measuring cup to measure 2 cups of tap water and mix in both dry mixes and stir. Then add to the Dutch oven.
- Bring to boil and then simmer for 30 minutes.
Notes
Serve this super fast and easy Taco Soup with all your favorite toppings.
Nutrition
Calories: 193kcal | Carbohydrates: 38g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 541mg | Fiber: 11g | Sugar: 5g | Vitamin A: 256IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 3mg
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