PANTRY TACO SOUP
Okay, i know there's a BILLION taco soups on here already. But from what ive seen so far, mine's a little different. This recipe is a favorite here at home. Its college-friendly because most of the ingedients are in cans. Its cheap, convenient, filling,several servings, crockpot-friendly, freezable, easy.. its just great. You can fix up the soup however you like, as far as the veggies and meat go. Ive used pork, steak, stew meat, chicken,even venison. The best meat to use, in my opinon is ground hamburger. I usually hate beans, but if i stick em in this i can stretch the soup out and get a little extra protein. Its not mentioned in the recipe, but if have a stray can of diced tomatoes in the back of the pantry, throw it in there too. Again, not a fan of plain tomaters, but this is a good way to get rid of them.
Provided by gimme_a_spachler
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
- Cook over medium heat, until meat is browned.
- Drain fat, if any.
- Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
- Bring to a boil.
- Reduce the heat, and simmer for atleast 1 hour.
- Serve with shredded cheese, sour cream. Its GREAT with cornbread.
Nutrition Facts : Calories 630.4, Fat 20.8, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2416.9, Carbohydrate 79.8, Fiber 14.8, Sugar 16.4, Protein 38.1
TEX-MEX PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
FROM THE PANTRY TACO SOUP
If you've got cheese and ground beef on hand, you can make this awesome taco soup with ingredients you already have in the pantry.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
- Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Serve topped with cheese and parsley.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 980 mg, Carbohydrate 27 g, Fiber 8 g, Sugar 4 g, Protein 17 g
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
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
UNKNOWNCHEF86'S EMPTY-THE-PANTRY TACO SOUP
The first time I had this, I knew it was a winner. We like to crush the tortillas on top of the soup, like crackers, eat them out of the soup...and repeat! Other than the hamburger/chicken and the cheese, all of these ingredients can be stored in your pantry, making it a good "emergency" dish in case of sudden, unexpected guests or foul weather. A bag containing all the canned goods and the tortilla chips (with the meat and cheese separate), along with this recipe, makes a nice gift for someone that is housebound or unable to spend a lot of time cooking.
Provided by UnknownChef86
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat thoroughly.
- Top each bowl with grated cheese and lightly crushed tortilla chips, if desired.
Nutrition Facts : Calories 521, Fat 16.7, SaturatedFat 5.8, Cholesterol 73.7, Sodium 2062.9, Carbohydrate 61.4, Fiber 12.6, Sugar 7.3, Protein 35.3
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