Awesome Beef Or Chicken Taco Soup Recipes

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AWESOME BEEF OR CHICKEN TACO SOUP



Awesome Beef or Chicken Taco Soup image

This is a recipe I got from a friend of mine. It's great for making when you're feeding a lot of people. Also fantastic for warming you up when it's cold!

Provided by piranhabriana

Categories     Chicken

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs browned ground beef or 2 lbs ground chicken
1 large onion, chopped
2 (16 ounce) cans pinto beans
1 (16 ounce) can kidney beans
2 (10 ounce) cans Rotel Tomatoes
1 (16 ounce) can whole kernel corn
1 (16 ounce) can ranch style beans
1 (10 ounce) can Mexican-style tomatoes
1 (10 ounce) can hominy
1 (10 ounce) can green chilies
1 package ranch dressing mix
1 package taco seasoning
2 -3 cups water

Steps:

  • Mix together all ingredients.
  • Simmer for 30 minutes.
  • Serve with tortilla chips, cheese, and cornbread if desired!

Nutrition Facts : Calories 494.4, Fat 15.8, SaturatedFat 5.7, Cholesterol 61.7, Sodium 1081.1, Carbohydrate 57.8, Fiber 14.7, Sugar 7.3, Protein 32.6

BEEF TACO SOUP



Beef Taco Soup image

If you can run a can opener, you can easily prepare this delicious soup! It's a family favorite, adapted from a recipe by Jan Olpin, that's tasty, quick-to-make, and freezes excellently!

Provided by Debs Recipes

Categories     Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 cup diced onion
4 cups chicken broth or 4 cups beef broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can corn
1 (15 ounce) can black beans, undrained
1 (16 ounce) can chili beans, undrained
1 (4 ounce) can diced green chilies
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 cup masa harina
3/4 cup water

Steps:

  • Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
  • Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
  • Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
  • Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.

Nutrition Facts : Calories 372.4, Fat 10.6, SaturatedFat 3.8, Cholesterol 38.6, Sodium 841.7, Carbohydrate 47.6, Fiber 9.1, Sugar 5.2, Protein 24.4

FRENCH CHICKEN AND BEEF SOUP



French Chicken and Beef Soup image

I don't know if this is really French, but my cookbook calls it that. In any case, it's a really tasty soup to be enjoyed in the cold autumn evenings. Use beef ribs or other meaty part on the bone.

Provided by kolibri

Categories     Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 whole chicken
1 1/2 kg beef ribs
2 1/2 liters water
2 beef bouillon cubes
2 bay leaves
2 teaspoons salt
10 white peppercorns
1 onion, roughly chopped
6 sprigs parsley
2 parsnips
50 g celery root
2 leeks, chopped to rings

Steps:

  • Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top.
  • Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil.
  • Simmer for two hours, remove the foam when needed.
  • Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour.
  • Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes.
  • Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan.
  • Serve with bread.

Nutrition Facts : Calories 272.8, Fat 17.6, SaturatedFat 5, Cholesterol 86.4, Sodium 937.7, Carbohydrate 5.4, Fiber 0.8, Sugar 1.8, Protein 22.2

TACO SOUP BEEF OR CHICKEN



Taco Soup Beef or Chicken image

Another awesome recipe inspired by my MIL. I tweaked her recipe a bit. Omit the meat and use veggie stock for a vegeterian/ vegan meal. Chicken with no toppings or chips 10 servings/ 5 points beef with no toppings or chips 10 servings/ 8 points

Provided by Melanie B @MelBelle

Categories     Chicken Soups

Number Of Ingredients 17

1 pound(s) ground beef (or chicken- see note below)
1/2 - onion chopped fine
1 can(s) corn
1 can(s) chili beans
1 can(s) chopped green chilis (i use the big can)
1 can(s) pinto beans
1 can(s) chopped tomatoes (or rotel)
1 can(s) black beans
1 package(s) taco seasoning
1/2 to 1 teaspoon(s) each cumin, chili powder, paprika and corriander- add the amount you desire.
6 cup(s) water or chicken stock (see note at the bottom)
TOPPINGS
- cilantro, fresh
- jalapenos, fresh
- cheddar cheese, shredded
- sour cream
- tortilla chips

Steps:

  • In a stock pot or large pan, brown ground beef and onion. Drain the fat.
  • Add corn, chili beans, green chilies, & chopped tomatoes (I don't drain any of these). Add the rinsed black beans & pinto beans, taco seasoning & water.
  • Add all the dry seasonings.
  • Let simmer for at least an hour. (This is better the longer it simmers or if made the night before.)
  • Serve over tortilla chips with cilantro, jalapenos, cheddar cheese and sour cream to garnish.
  • You can also make this with chicken. Boil 2 thighs & 2 drumsticks or two large breasts.
  • Let cool & remove the meat. Strain the fat out of the cooking water (which is now chicken stock) and add more water to make the 6 cups if needed.
  • If you like spicy, add more cumin or chili powder while the soup simmers. Freezes well

EASY TACO SOUP WITH GROUND BEEF



Easy Taco Soup with Ground Beef image

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

Provided by thehungryscientist

Categories     Taco Soup

Time 45m

Yield 4

Number Of Ingredients 16

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

Steps:

  • Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
  • Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
  • Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg

CHICKEN TACO SOUP



Chicken Taco Soup image

I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies.

Provided by mcknelly1

Categories     Mexican

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (1 1/4 ounce) package taco seasoning
3 boneless skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

  • Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients.
  • Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients.
  • Set slow cooker on low heat setting, cover and cook for 7-8 hours.
  • Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken.
  • Serve topped with shredded cheese or sour cream.

4 BEAN CHICKEN TACO SOUP



4 Bean Chicken Taco Soup image

This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (16 ounce) can red kidney beans
1 (16 ounce) can black-eyed peas
1 (16 ounce) can black beans
1 (16 ounce) can great great northern beans
1 (11 ounce) can stewed tomatoes with green peppers
1 (11 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
1 (1 1/4 ounce) envelope chicken taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
2 (12 ounce) cans chicken
1 cup salsa
1 cup water
1/2 teaspoon cumin
1 tablespoon chili powder
2 cups shredded mozzarella cheese
1/8 cup freshly chopped onion
1 cup sour cream

Steps:

  • Put everything into a pot, only draining the canned chicken.
  • Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34

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