Bacon & Cheese Taco Soup
|Onion||1 Large, chopped|
|Carrots||2 , chopped|
|Potato||1 Large, chopped|
|Olive oil||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Chopped garlic||2 Clove (10 gm)|
|Salsa verde||1⁄2 Cup (8 tbs)|
|Bacon||1⁄2 Pound, cooked and broken into bits|
|Corn tortilla chips||Cup (0 tbs), broken|
|Red tomato salsa||1⁄2 Cup (8 tbs)|
|Whole tomatoes||1 Quart, chopped|
|Tomato sauce||1 Pint|
|Water||4 Cup (64 tbs)|
|Chicken bouillon cubes||5|
|Corn||8 Ounce (Frozen, Canned Or Fresh)|
|Grated mild cheddar||1⁄2 Cup (8 tbs) (Use Colby Or Monterey Jack Cheese)|
Saute onion sprinkled with sugar in olive oil for 5 minutes until clear.
Add carrots and potato, cover and saute vegetables for 10 minutes, until cooked but not browned.
Add remaining ingredients except for corn and garnish.
Cook over low heat for 30 minutes.
Cool soup and puree.
(Strain if desired to remove seeds.) Add corn and reheat soup for 10-15 minutes, until hot and corn is hot or cooked.
Garnish with bacon bits, grated cheese and broken tortilla chips
Serving size: Complete recipe
Calories 3402 Calories from Fat 1161
% Daily Value*
Total Fat 137 g211%
Saturated Fat 38.4 g192%
Trans Fat 0 g
Cholesterol 187 mg62.3%
Sodium 7406.1 mg308.6%
Total Carbohydrates 466 g155.4%
Dietary Fiber 76 g303.9%
Sugars 97.2 g
Protein 106 g211.7%
Vitamin A 740.6% Vitamin C 474.9%
Calcium 123.2% Iron 101.3%
*Based on a 2000 Calorie diet