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Pronto Taco Soup

When out-of-state friends dropped by, I invited them to stay for dinner, knowing that I could put together this mild, chili-flavored soup in a jiffy. I served it with cornmeal muffins and a crisp salad for a filling meal everyone loved. My guests even asked for the recipe before leaving! -Priscilla Gilbert, Indian Harbour Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups picante sauce
  • 1 cup uncooked spiral or small shell pasta
  • 1 medium green pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon dried parsley flakes
  • Shredded cheddar cheese and tortilla chips

Directions

  • In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally.
  • Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.
Nutrition Facts
1 cup: 172 calories, 6g fat (2g saturated fat), 28mg cholesterol, 492mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 13g protein.

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