RANCH TACO SOUP
This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
- Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.7 g, Cholesterol 39.5 mg, Fat 9.9 g, Fiber 11.2 g, Protein 21.5 g, SaturatedFat 3.2 g, Sodium 1398.2 mg, Sugar 3 g
TEXICAN CHILI
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. -Stacy Law, Cornish, Utah
Provided by Taste of Home
Time 8h25m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain. , Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Nutrition Facts : Calories 163 calories, Fat 6g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
EASY MEXICAN TORTILLA SOUP
This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.
Provided by Carlos Campos
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
- Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
- Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g
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- Preheat a soup pot over medium heat. Add 1 Tbsp of bacon grease if you have it, if not substitute olive oil or avocado.
- Bring the chicken stock and almond milk to a gentle boil over medium high heat, and then turn down to medium low heat as soon as it starts bubbling.
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- Briefly toast the chiles by using tongs to carefully holding each chile an inch over a gas flame, turning for a few seconds until the chile is blistered and fragrant. (Or alternately, if you have an electric stove, you can heat a skillet over medium-high heat and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) Transfer the chiles to a blender or food processor and set aside.
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened, stirring occasionally. Add the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently. Using a slotted spoon, transfer the mixture to the blender along with the chiles.
- Add the tomatoes to the blender, along with 1 cup or so of the stock (enough to help the mixture purée easily). Then purée until completely smooth and no large chile flakes remain.
- Transfer the blended broth mixture to the stockpot, add the remaining stock, oregano and epazote sprig (if using). Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook, uncovered, for 10 minutes.
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