A great meal doesn't get easier than this pulled pork taco soup, loaded with Progresso™ beans, sweet corn, Muir Glen™ tomatoes and pork. Make this Smoky Pork Taco Soup in a jiffy by using two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the smoked pork.
Smoky Pork Taco Soup
- Prep Time 15 min
- Total 30 min
- Servings 8
- Ingredients 10
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped (1 cup)
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
- 1 can (19 oz) Progresso™ black beans, undrained
- 1 can (19 oz) Progresso™ red kidney beans, undrained
- 1 can (15 to 16 oz) pinto beans, undrained
- 1 can (15.25 oz) whole kernel sweet corn, undrained
- 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
- 1 lb smoked pulled pork without sauce
Make With
Old El Paso
Instructions
-
Step1In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
-
Step2Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Nutrition
370
Calories
11g
Total Fat
25g
Protein
41g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 370
- Total Fat
- 11g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 1230mg
- 0%
- Total Carbohydrate
- 41g
- 0%
- Dietary Fiber
- 11g
- 0%
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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