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Bacon & Cheese Taco Soup

Healthy.N.Fine's picture
Ingredients
  Onion 1 Large, chopped
  Carrots 2 , chopped
  Potato 1 Large, chopped
  Sugar 1 Tablespoon
  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)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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