Ratings & Reviews

• 
  danette a.

  March 7, 2012

  Taco Soup

  We eat tacos loaded with meat which leaves us with left over taco shells. Now I have use for the leftover shells. I modified this recipe using two cans of tomato soup, 1 can evaporated milk, 1 can of corn, 1 can diced tomatos, 1 teaspoon chili power, 1 teaspoon chipotle chile, 1 packet ortega low sodium taco seasoning, 1 teaspoon ground black pepper. Topped with crushed shells and mozzarella. Very easy and delicious.

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• 
  penny s.

  November 22, 2011

  Taco Soup

  Since many people (Americans) are being told to cut back on salt due to the increased numbers of high blood pressure, it makes it very difficult to use any canned soup since it is usually so high in sodium. However, for this recipe I used low sodium milk, low sodium taco mix, and I fried my own chips. I took a stack of 8 white corn tortillas and sliced them into thin strips on a cutting board. In the meantime, 1/2 cup peanut oil was heating in a small skillet on medium-high. Once my strips were all cut, I dropped in about 10 at a time and they fried very quickly to a light golden brown. I drained them on paper towels and added them to the recipe as directed once the soup was done. We like a little 'bite' to our Mexican, so I also added a few teaspoons of jarred jalapeno juice to the soup.

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• 
  Sandra J.

  November 6, 2011

  Taco Soup

  This was a perfect fall/winter quick soup! The only changes I made were adding ground beef (guess you could add chicken too) and using a Family Size can of Soup and the whole packet of taco seasoning. It was perfect. I garnished with the cheese, sour cream, and crispy tortilla strips from the crouton/salad section of the store. It was great and I'll be using this one all winter long!

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• 
  justy

  February 17, 2006

  Taco Soup

  I ate this recipe at a local restaurant. Love it!

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• 
  skidney

  January 30, 2006

  Taco Soup

  Delicious, quick and easy.

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