Taco Soup from Holly Clegg

  • Yield: 6 servings

For a less spicy soup, substitute 1 (14 1/2-ounce) can chopped tomatoes with juice for diced tomatoes and green chiles.


1pound ground sirloin
2-- (10-ounce) cans diced tomatoes and green chiles with juice
2-- (11-ounce) cans whole kernel corn with juice
1-- (15-ounce) can pinto beans with juice
1-- (15-ounce) can kidney beans with juice
1-- (4 1/2-ounce) can chopped green chiles, undrained
1-- (1-ounce) package original ranch salad dressing mix
1-- (1 1/4-ounce) package taco seasoning mix


  1. In a large pot, over a medium-high heat, cook the ground sirloin until done, about 5 to 7 minutes.  Drain any excess grease.  Add the tomatoes and green chiles, corn, pinto beans, kidney beans, green chiles, ranch dressing mix, and taco seasoning mix.  Bring to a boil; reduce the heat and cook 5 to 10 minutes or untl well heated.  If soup is too thick, add water.

Note:  Try ground turkey breast in place of ground sirloin for a low-fat protein substitute.  To lower sodium, use "no salt added" canned products and rinse beans before adding.

Nutritional Info *per serving

  • Calories 387
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 63mg
  • Sodium 1628mg
  • Carbohydrate 44g
  • Fiber 9g
  • Protein 32g