Spicy Taco Soup Recipes

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CROCK POT SPICY TACO SOUP



Crock Pot Spicy Taco Soup image

I came up with this the other day when I couldn't find any recipe that had what I wanted. We loved it...hope your family does too! If you don't want it too spicy substitute green chilies diced tomatoes and regular taco seasoning mix and mild chili beans. Enjoy!

Provided by Thea

Categories     Meat

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 large onion, chopped
2 teaspoons garlic (more if desired)
1 (15 ounce) can chili beans (Hot)
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (11 ounce) can corn, rinsed and drained (or frozen)
1 (1 1/4 ounce) envelope taco seasoning mix (Hot and Spicy)
1 (16 ounce) jar salsa (Medium)
2 (15 1/2 ounce) cans diced tomatoes with jalapenos
1 (15 ounce) can organic black beans with their juice
1 (14 ounce) can beef broth
1/4 teaspoon cumin
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can refried beans (spicy)
2 tablespoons ranch dressing (I use Hidden Valley Light)

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.

SPICY HEALTHY TACO BEAN SOUP



Spicy Healthy Taco Bean Soup image

This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.

Provided by SrtaMaestra

Categories     Black Beans

Time 30m

Yield 10 cups

Number Of Ingredients 9

1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes

Steps:

  • Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
  • Add remaining ingredients and simmer 15-20 minutes.
  • Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
  • Great with a piece of hearty corn bread and fresh fruit.
  • This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
  • Enjoy!

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

SIMPLE TACO SOUP



Simple Taco Soup image

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

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.

Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

SPICY CROCK POT TACO SOUP



Spicy Crock Pot Taco Soup image

This recipe is adapted from one given to me by my sister-in -law. If you like extra spicy foods then this one is for you. as you can adjust the heat.This is a very adaptable recipe so feel free to play with it.I rarely have leftovers when I bring to gatherings & I always have people request the recipe.

Provided by chichimama_05

Categories     Chicken

Time 6h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 onion, browned and drained
1 (15 ounce) can black beans
1 (15 ounce) can cannellini beans (or great nothern)
1 (16 ounce) can chili beans
2 (10 ounce) cans Rotel Tomatoes (hot or mild)
1 (14 ounce) can diced tomatoes
2 (15 1/4 ounce) cans white shoepeg corn
1 (1 ounce) package dry ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
2 -3 cups chicken broth (I always use chicken broth) or 2 -3 cups beef broth (I always use chicken broth)
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
cayenne

Steps:

  • Brown ground beef with chopped onion.Drain.
  • Add all ingredients to a 7 quart Crock Pot Stir well.
  • Cook on low 6-8 hours.
  • Important! Do not drain the cans, just add entire contents of each can.
  • Serve with tortilla chips & shredded cheese.
  • One or more optional garnishes can be added to bowls of soup.
  • sour cream,avocado slices,black olives,cilantro, jalapeno slices.
  • Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.

SPICY VEGETARIAN TACO SOUP



Spicy Vegetarian Taco Soup image

I got this recipe from a co-worker. She added ground beef in hers. It is really good without it, and really quick to prepare. You could add some cheese on top and serve this with a crisp salad, and you have a great meal.

Provided by jconway520

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can red beans
1 (15 ounce) can black beans
1 (8 ounce) can Rotel Tomatoes (choose the size based on how spicy you want it)
1 (4 ounce) can green chilies
1 (8 ounce) can corn
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
2 cups water (add more or less depending on the consistency you like)

Steps:

  • Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
  • Mix well.
  • Simmer covered on low heat for one hour.

Nutrition Facts : Calories 218.3, Fat 1.3, SaturatedFat 0.2, Sodium 633.4, Carbohydrate 42.7, Fiber 11.3, Sugar 4, Protein 12.6

SPICY FIESTA TACO SOUP



Spicy Fiesta Taco Soup image

Have a fiesta any day of the week! This soup is warm and filling - and easily prepared. Spicy and flavorful, and using ingredients readily found in your pantry, this soup comes together quickly and is sure to please a hungry family. Serve with a side salad and warm tortillas for dipping, or use the garnish option of crushed corn tortilla chips and shredded cheddar cheese. Ole!

Provided by kitty.rock

Categories     Southwestern U.S.

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 -2 jalapeno pepper, fine dice (seeded and deribbed)
6 cups chicken broth (or water with chicken-flavored bouillon)
3/4 cup long grain brown rice, rinsed before cooking
2 tablespoons dried onion, minced
1 (8 ounce) can tomato sauce (regular or Mexican style)
2 tablespoons taco seasoning
1 tablespoon dried parsley
2 (15 ounce) cans pinto beans, drained and rinsed
1 (8 -10 ounce) can diced tomatoes, with juice (Rotel or regular)
corn tortilla chips
2 -4 ounces shredded cheddar cheese

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!

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