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El Paso Taco Soup
Makes 4 servings (1 1/2 cups each)

Dinner in 10 minutes? Try this hearty bowl of soup that gets a jump start from can soup and a refrigerated meaty sauce.

Prep Time: 10 min.
Start to Finish: 10 min.


  • 2 - cans (19 - ounces each) creamy tomato soup
  • 1 - cup Old El Paso® refrigerated taco sauce with seasoned ground beef (from 18 - oz container)
  • 2 - cans (4.5 - ounces each) Old El Paso® chopped green chiles
  • 1/2 - cup shredded Monterey Jack cheese (2 - ounces)
  • 1/2 - cup crushed corn chips


  1. In 2-quart saucepan, mix soup, ground beef and chiles.
  2. Cook over medium heat, stirring occasionally, until hot.
  3. Top individual servings with cheese and corn chips.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.


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