Rancho Meatball Tortilla Soup
Ingredients
- 1½ lb ground beef
- ½ cup crushed tortilla chips
- 1 large egg, lightly beaten
- 2 (1-oz) envelopes rancho taco seasoning mix, divided
- 1 (32-oz) carton chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 (12-ounce) pkg frozen yellow corn, thawed
- 1 (8-oz) pkg shredded Cheddar cheese, divided
Instructions
- Preheat oven to 400˚F. Stir together beef, crushed tortilla chips, egg, and 1 envelope seasoning mix. Shape mixture into 1-inch meatballs. Place on a lightly greased rack over a rimmed baking sheet. Bake 15 minutes.
- Meanwhile, bring broth, tomatoes, and 1 envelope seasoning mix to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes.
- Add meatballs and corn; simmer 15 minutes. Gradually stir in 1 cup cheese.
- Divide soup among 6 bowls. Top soup with remaining cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
544
|
544
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 35 | 35 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1602 | 1602 |
Kid-Friendly Meal Plan
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