Pantry Taco Soup Recipes

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RANCH TACO SOUP



Ranch Taco Soup image

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

1 pound lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drained
2 ½ cups water
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (3.8 ounce) can sliced black olives, drained
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix

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

PANTRY TACO SOUP



Pantry Taco Soup image

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

1 teaspoon salt
3 cups water
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (I use Taco Bell brand)
1 lb ground beef (or chicken, pork, steak, stew meat, ect.)
1 medium onion, chopped
1 (16 ounce) can red kidney beans, drained
1 (15 1/4 ounce) can niblet corn, drained (I double this, usually. Love corn)
1 (10 ounce) can diced tomatoes and green chilies, half-drained
1/2 of a 1 can chicken broth (14 1/2 ounce)

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

FROM THE PANTRY TACO SOUP



From the Pantry Taco Soup image

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

1 lb. ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

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

UNKNOWNCHEF86'S EMPTY-THE-PANTRY TACO SOUP



Unknownchef86's Empty-the-pantry Taco Soup image

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

1 lb lean ground beef or 1 lb cubed chicken, browned
2 (15 ounce) cans pinto beans with jalapeno peppers, undrained
1 (15 ounce) can kidney beans, undrained
1 (12 ounce) can hominy, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can Mexican-style stewed tomatoes
1 (15 ounce) can cajun-style stewed tomatoes
1 (1 1/4 ounce) package taco seasoning
1 (1 1/2 ounce) package spaghetti seasoning
1 (1 ounce) package buttermilk ranch salad dressing mix
1 (8 ounce) can tomato sauce
tortilla chips (optional)
cheddar cheese, grated (optional)

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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