Chunky Taco Soup Recipes

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CHUNKY TACO SOUP



Chunky Taco Soup image

I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! -Evelyn Buford, Belton, Missouri

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro

Steps:

  • In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1017mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 18g protein.

TACO SOUP RECIPE BY TASTY



Taco Soup Recipe by Tasty image

This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small onion, chopped
15 oz canned kidney bean, 1 can
15 oz canned black bean, 1 can
15 oz canned corn kernels, 1 can
15 oz canned diced tomato, 1 can
8 oz tomato sauce, 1 can
2 tablespoons taco seasoning
1 shredded cheddar cheese, to serve
1 sour cream, to serve
1 pico de gallo, to serve
1 avocado, sliced, to serve
1 tortilla chip, to serve
1 lime wedge, to serve
1 chopped cilantro, to serve

Steps:

  • Add the ground beef and onion to a large pot and stir until the beef is cooked through.
  • Drain excess liquid.
  • Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
  • Cook over medium heat for 10 minutes.
  • Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams

SLOW COOKER TACO SOUP



Slow Cooker Taco Soup image

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

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

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

CHUNKY CHILI TACO SOUP



Chunky Chili Taco Soup image

Make and share this Chunky Chili Taco Soup recipe from Food.com.

Provided by B B Adams

Categories     Black Beans

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed

Steps:

  • Brown meat and onions.
  • Add remaining ingredients, except cheese and chips.
  • If soup seems too thick, add 1 cup water.
  • Simmer, covered for 30 to 45 minutes.
  • Spoon into bowls.
  • Sprinkle cheese and chips on top.
  • Serve while hot.

Nutrition Facts : Calories 333.5, Fat 12.4, SaturatedFat 4.6, Cholesterol 51.4, Sodium 262, Carbohydrate 33.3, Fiber 9.6, Sugar 3.1, Protein 23.7

CHUNKY TACO SOUP



Chunky Taco Soup image

This easy taco soup is full of flavor. It tastes even better the second day. Note: If you want it more soupier you can add another small can of tomato sauce.

Provided by FDADELKARIM

Categories     Black Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 lb lean ground beef or 3/4 lb diced boneless skinless chicken breast
2 (15 ounce) cans low-sodium black beans, do not drain
1 (15 ounce) can small red beans or 1 (15 ounce) can kidney beans, drained
1 (10 ounce) can Rotel tomatoes & chilies, do not drain
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) packet taco seasoning (use Regular or Hot & Spicy)
1 (1 ounce) packet ranch dressing mix
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon salt
shredded sharp cheddar cheese, to serve
sour cream, to serve
tortilla chips, use for dipping

Steps:

  • Brown the hamburger or chicken in a large pot then drain the excess grease.
  • Add all the ingredients except the cheese & sour cream. Simmer for 10-15 minutes on medium-low heat.
  • Ladle the soup into bowls then top with sour cream & cheese. Serve with tortilla chips.

ONE POT TACO SOUP RECIPE BY TASTY



One Pot Taco Soup Recipe by Tasty image

Here's what you need: ground beef, onion, green pepper, garlic, crushed tomato, black beans, corn, black pepper, water, taco seasoning, sour cream, shredded cheddar cheese

Provided by Denise C

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 lb ground beef
1 onion, sliced
1 green pepper, sliced
6 cloves garlic, fresh minced
1 can crushed tomato
1 can black beans, undrained
1 cup corn
⅛ teaspoon black pepper
1 cup water
3 tablespoons taco seasoning, or you can use 1 pack of taco seasoning
sour cream
shredded cheddar cheese

Steps:

  • Brown ground beef in a pan. Drain, then add sliced onion and green peppers and slice for several minutes.
  • Add minced garlic to the pan and cook for about 2 minutes.
  • Add black pepper and taco seasoning to the pan, then add a can of black beans and the water. Next, add the corn and the can of crushed tomatoes to the pan and mix well.
  • Bring everything to a boil, then reduce heat to low and cook for 45 minutes, covered, stirring occasionally
  • Serve warm, topped with sour cream and shredded cheese.

Nutrition Facts : Calories 510 calories, Carbohydrate 42 grams, Fat 20 grams, Fiber 11 grams, Protein 40 grams, Sugar 9 grams

CREAMY TACO SOUP



Creamy Taco Soup image

This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.

Provided by SandyR

Categories     Taco Soup

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 cup diced onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (8 ounce) package cream cheese, softened and cut into pieces
4 cups beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (7 ounce) can chopped mild green chiles
½ cup heavy cream
1 teaspoon salt, or to taste

Steps:

  • Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
  • Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g

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