Chunky Chili Taco Soup Food

CHUNKY CHILI TACO SOUP

Steps:

• Brown meat and onions.
• Add remaining ingredients, except cheese and chips.
• If soup seems too thick, add 1 cup water.
• Simmer, covered for 30 to 45 minutes.
• Spoon into bowls.
• Sprinkle cheese and chips on top.
• Serve while hot.

CHUNKY TACO SOUP

Steps:

• In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

CHUNKY TACO SOUP

Steps:

• Brown the hamburger or chicken in a large pot then drain the excess grease.
• Add all the ingredients except the cheese & sour cream. Simmer for 10-15 minutes on medium-low heat.
• Ladle the soup into bowls then top with sour cream & cheese. Serve with tortilla chips.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

TACO SOUP

Steps:

• Cook beef and onions together, drain and rinse.
• In a large sauce pan, add beef mixture with other ingredients.
• Bring to boil.
• Reduce heat.
• Simmer for 15 minutes.
• When serving, sprinkle with shredded cheese.
• I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top.
• Corn chips are good too.

TACO SOUP

Steps:

• Brown meat and onions and drain.
• Mix ranch dressing and taco seasoning into meat.
• Without draining, add all of the other ingredients.
• Simmer 1 hour. Serve with any appetizer or side dish.

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.

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
• Serve topped with cheese.

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

TACO SOUP

Steps:

• Brown meat and onions and drain.
• Mix ranch dressing and taco seasoning into meat.
• Without draining, add all of the other ingredients.
• Simmer 1 hour.
• *I blend the tomatoes and diced chiles before adding them to the mix as I do not care for large chunks of tomatoes.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

TACO SOUP

Steps:

• Cook ground beef, garlic& onion until tender.
• Drain fat.
• In large crock pot add remaining ingredients, including all the liquid from each can.
• Cook as long as possible, the longer, the better.
• Serve in bowls with corn chips or nachos and any topping desired, such as sour cream, shredded cheese, chopped lettuce or tomato.