Taco Soup In Your Blender Recipes
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
- Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
- Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
TACO SOUP IN YOUR BLENDER
This is a soup recipe you make in your high speed blender (Vitamix, Blendtec, or similar.) I've been tweaking the Taco Soup recipe on the Vitamix web site for weeks now and I've finally come up with my favorite version. It's delicious, super healthy, and easy to make before you head out the door for a busy day.
Provided by operababe_61
Categories Lunch/Snacks
Time 13m
Yield 6 cups, 2 serving(s)
Number Of Ingredients 14
Steps:
- Blend all ingredients on high for 5 minutes. If you're using a Vitamix the soup will be steaming after 5 minutes - no need to heat this up on the stove after blending!
- Turn power down to level 4 and add a handful of multigrain tortilla chips (black bean and guacamole flavored chips have been really yummy too.) Blend for 10 seconds.
- If desired, turn down to level one and add some cooked chicken. This is a good way to make the soup more substantial and filling. You can also add some more beans and corn if you want the soup to be chunkier. Add salt and pepper to taste if necessary.
- I love this recipe because it's fast, it's delicious, it's 75% raw vegetables so I feel like I'm being super healthy, and I can put it in a thermos and drink it on the go.
Nutrition Facts : Calories 118.3, Fat 2.8, SaturatedFat 0.5, Sodium 308.5, Carbohydrate 19.6, Fiber 4.4, Sugar 4, Protein 6.2
5-INGREDIENT TACO SOUP
A bowl of this soup is sure to beat the nippy cold winter weather, and the best part is it cooks in less than 10 minutes and takes just 5 ingredients! The mixed vegetables are found in the frozen section.
Provided by thedailygourmet
Categories Taco Soup
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 13.8 g, Cholesterol 90.8 mg, Fat 19.4 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 667.9 mg, Sugar 3.3 g
DUMP SOUP (OR TACO SOUP)
Make and share this Dump Soup (Or Taco Soup) recipe from Food.com.
Provided by Ashley R. T. Shrout
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef and drain.
- Add remaining ingredients, including all liquid (use your judgment on water depending how soupy you want it).
- Cook 30-45 minutes.
- Serve with cornbread.
Nutrition Facts : Calories 522.4, Fat 19.2, SaturatedFat 7, Cholesterol 77.1, Sodium 876.1, Carbohydrate 57, Fiber 12.4, Sugar 3.7, Protein 35.2
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