Easy Incredible Taco Soup Recipes
SUPER EASY TACO SOUP
A very easy very yummy taco soup. This version is vegetarian but you can add shredded chicken very easily.
Provided by superblondieno2
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Do not drain the cans!
- Put in slow cooker until warm.
- That's pretty much it.
- Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.
Nutrition Facts : Calories 342.5, Fat 2.6, SaturatedFat 0.4, Sodium 1229.5, Carbohydrate 73.1, Fiber 16.9, Sugar 18.1, Protein 16.4
EASY TACO SOUP
This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.
Provided by Mama Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
- Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g
EASY INCREDIBLE TACO SOUP
Okay - this soup is very yummy! I didn't believe it until I tried it - a web friend from Memphis sent me this recipe - I thought it was made with too many cans, packages, etc....and come on - a package of dry ranch dressing mix?! But it only took 20 mins to put together and I was short on time - it turned out great - dad loved it - and I did too. Great for working moms, cold snowy weekend afternoons, sons who have to feed aggravating widowed fathers (My Story - LOL) , etc.... I used 95% lean beef and saved the draining step, instead of the tortilla strips, I just served it with restaurant style Taco Chips and we crushed them a bit and stirred them in while eating. Yummy. You can sub chicken stock for the beer - but the beer is best - all the fun effects boil off! Even better the next day!
Provided by Metlantis
Categories Beans
Time 40m
Yield 10 Cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
- Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
- Yield: Makes 10 cups.
Nutrition Facts : Calories 392.6, Fat 10.6, SaturatedFat 3.7, Cholesterol 38.6, Sodium 1238.7, Carbohydrate 52.8, Fiber 12, Sugar 8.9, Protein 22.3
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
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