THE BEST EVER TACO SOUP
Make and share this The Best Ever Taco Soup recipe from Food.com.
Provided by Cooking46ofUs
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat and onions, drain off any grease.
- Mix water, ranch dressing mix and taco seasoning into meat.
- Drain and rinse beans, add to meat along with all other ingredients.
- Cover and simmer for 45 minutes.
Nutrition Facts : Calories 369.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 59.8, Sodium 643, Carbohydrate 49.8, Fiber 12.7, Sugar 4.4, Protein 28.7
THE BEST TACO SOUP EVER
I first came across this delicious soup by way of my step-mom when I was 9. Since then I have made it more than 100 times, and each time it has improved. Now after 11 years of making this soup, I finally got the recipe just perfect! It' always best to modify this recipe to suit your tastes.
Provided by Starving_Student_
Categories Black Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven, saute onion, garlic, carrot, and green pepper. Season veggies with salt and pepper. When the onion is translucent, add hamburger meat and cook until browned.
- Dump all the cans into the pot. Do not drain the beans or corn, as they add flavor and liquid to the soup.
- Add taco seasoning, ranch dressing mix, and other spices. Taste as you go!
- Let cook together for at least 20 minutes. Serve with desired garnishes.
- This soup freezes well and lasts for over a week in the fridge. It only gets better the more it sits!
Nutrition Facts : Calories 435.2, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 407.7, Carbohydrate 53.8, Fiber 15.3, Sugar 5.4, Protein 29.3
TACO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
- Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
- Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.
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.
CONTEST-WINNING TACO SOUP
I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it-especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers. We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state, though, and even today I find I sure miss the country at times!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.
Nutrition Facts : Calories 302 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1746mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 7g fiber), Protein 24g protein.
CREAMY TACO SOUP
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
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
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