Quick Taco Soup
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Ingredients
- 1 (10-oz) pkg frozen veggie crumbles
- ½ (1-oz) envelope low-sodium taco seasoning mix
- ¼ cup taco sauce
- 1 (32-oz) carton low-sodium chicken broth
- 1 (15-oz) can low-sodium red kidney beans, drained and rinsed
- 1 (15-oz) can whole kernel corn, drained and rinsed
- ½ cup shredded reduced-fat Cheddar cheese
- 2 oz yellow corn tortilla chips (about 18 chips), lightly crushed
- Sour cream (optional)
Instructions
- Cook crumbles in a Dutch oven according to package directions; drain, and return to pot. Stir in taco seasoning mix, taco sauce, broth, beans, and corn; bring to a boil, reduce heat, and simmer 10 minutes.
- Serve soup topped with cheese, chips, and, if desired, sour cream.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
394
|
394
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 31 | 31 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 1066 | 1066 |
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