Taco Soup

photo by:kraft

Veggies and beef get a little heat and a lot of flavor with less than half an hour on the stove. Top with cheese and let it melt in, then add sour cream for a cool finish.

time

prep:

5 min

total:

25 min

servings

total:

12 servings, 1 cup each

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What You Need

lb. extra-lean ground beef

onion, chopped

cans (15.5 oz. each) mild chili beans

can (14.5 oz.) whole tomatoes, undrained

can (14.25 oz.) corn, undrained

can (8 oz.) tomato sauce

pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

1-1/2

cups water

1-1/2

cups KRAFT 2% Milk Shredded Cheddar Cheese

Make It

BROWN meat with onions in large saucepan; drain. Return meat mixture to pan.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

TOP with cheese.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Serve topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and chopped fresh cilantro.

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LindseyKB.

posted:2/11/2012

I love this soup! It was really easy to make for starters. I would agree that it was a little bland just going from the recipe but I added some hot sauce, cumin, and garlic and that did the trick. I also served it with sour cream and fritos as someone else had suggested and I just can't get enough of it! Love adding new recipes to the rotation.

5bassethounds

posted:2/9/2012

I made this soup last night. Very good! Like others I used only 2 cans of chili beans and 1 can of pinto beans. I also used diced tomatoes, no salt sauce, low sodium taco seasoning and 1 cup of frozen corn. Next time I will use the medium chili beans for extra heat. I will be making this again!

a cook

posted:2/7/2012

I have made this receipe many times, and it's the best. In fact I made it yesterday. Never get tired of it, and it freezes good. Not a lot of calories or fat. Thanks for your receipes. I check them out everyday.

a cook

posted:2/7/2012

I make this several times every winter and it is wonderful. There are only 2 of us so I am glad it freezes well.

minnielu91

posted:2/6/2012

Yes, it was pretty easy to make however, just sort of blah. I don't think that I will make it again.

MissSherriShepperd

posted:2/2/2012

I had everything on hand. This will be added into my cycle of meals from now on. Sooo. Delicious, hearty, I ate two bowls. Kraft thanks for this yummy soup:)

lbuckley

posted:1/31/2012

I've made this for years...If you really want a treat add fritos to the bottom of the bowl before filling it with the chili. Top it off as this recipe states; add the shredded cheese, a dollop of sour creme, and a few more fritos! Yes, fritos it just adds that extra zing and yummo crunch...This is always a hit at every luncheon and party!

karnold133

posted:1/31/2012

Love this recipe! Perfect for a cold day and it comes together very fast, although I usually let it simmer for a little while longer. I only cook for 2 people so I usually put half in the freezer, and it is perfect again when reheated. Serve it with tortilla chips for some crunch!

sghale24

posted:10/4/2011

Loved it, but tweaked it slightly. One can chili beans, one can kidney and one can black. Also went with diced tomatoes and added cumin, garlic powder and onion salt in addition to taco seasoning. Garnished with sour cream in addition to cheese. Yummy!

bjbarbie58

posted:9/25/2011

Excellent meal, easy to make. Large portions so there's extra to freeze. Shared recipe with family & friends.