SIMPLE TACO SOUP
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma
Provided by Taste of Home
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
TACO SOUP WITH BEER
Adapted from Southern Living. If you prefer, you can skip the part about the corn tortillas and just use a few purchased tortilla chips.
Provided by HeatherFeather
Categories Beans
Time 45m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in a large pot until no longer pink, draining off all fat.
- Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
- Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
- Meanwhile, preheat oven to 400°F.
- Using kitchen shears, cut tortillas into thin strips.
- Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
- Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
- Serve soup in bowls with a few of the tortilla strips set on top as a garnish.
BEER TACO SOUP
I found this recipe on a different site. If you choose, you can use instant taco seasoning. I like to make my own and I have included the recipe to do so.I make soup for my boyfriend weekly and this is, by far, is his favorite! Enjoy!!
Provided by aebrady0576
Categories Chicken Breast
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
- Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
- Set crock pot on low and covered for 5 hours.
- Remove the chicken breast and let them cool off for a couple of minutes.
- Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
- Serve topped with Mexican cheese and sour cream. YUMMY!
SLOW COOKER TACO BEAN SOUP
This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.
Provided by Janelleh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 4h25m
Yield 10
Number Of Ingredients 11
Steps:
- Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
- Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
- Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g
EASY TACO SOUP WITH GROUND BEEF
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
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
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
SLOW COOKER CHICKEN TACO SOUP
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
Provided by RaisinKane aka Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 7h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g
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TORTILLA SOUP WITH BEER RECIPE - MOLLY YEH
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- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, red pepper, paprika, cayenne, red pepper, teaspoon of salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.
- Stir in the tomatoes, the chicken broth and the beer; bring to a boil. Reduce to a simmer and add the chicken. Simmer until the chicken is cooked through and no longer pink, about 20 to 25 minutes. Transfer the chicken to a cutting board and use two forks to pull the meat apart. Return the chicken to the soup and stir in the corn.
- While the soup is simmering, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
- Ladle the soup into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.
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