Spicy Fiesta Taco Soup Recipes

SIMPLE TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

MEXICAN FIESTA TACO SOUP

Steps:

• In a medium saucepan or soup pot, heat the olive oil over medium heat. Add the onion, garlic, cumin, celery and carrot and saute until the onion is tender and translucent.
• Stir in the broth, corn, bean soup and taco meat and cook for about 5 minutes, then stir in the zucchini and hot pepper (to taste) and cook for 5 - 10 minutes more or until the zucchini is cooked and tender, but still a colorful green. Add salt to taste, if needed.
• To serve: fill your bowls with hot soup, and top with crunchy corn chips, shredded cheese, avocado and cilantro leaves. Enjoy immediately while the chips are still a little crunchy!

FIESTA TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

FAST FIESTA SOUP

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

TURKEY TACO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
• In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
• Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
• Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

SPICY FIESTA TACO SOUP

Steps:

• In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
• Add chicken broth and bring to a boil.
• Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
• To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
• Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
• To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
• Enjoy!

CROCK POT SPICY TACO SOUP

Steps:

• Cook, meat, onions and garlic and drain.
• Add all ingredients to crock pot.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low or warm until serving to keep hot.
• I add the following garnishes:.
• Sour Cream.
• Shredded Cheese.
• Chopped green onions.
• Tortilla chips.