Corn Taco Soup Food

CORN TACO SOUP

Steps:

• In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream if desired.

TACO SOUP

Steps:

• Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
• Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Top with cheese.

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

TACO SOUP

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 RECIPE

Steps:

• Heat a largr pot over medium-high heat drizzle lightly with oil.
• Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
• Drain excess fat from beef mixture.
• Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
• Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
• Serve warm finished with desired toppings.

ORIGINAL TACO SOUP RECIPE

Steps:

• Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
• Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes.
• Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings.

TACO SOUP

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

Steps:

• In large pot or deep skillet, bring beans, corn, enchilada sauce, garlic, and stock to a light boil on medium heat, stirring frequently. Add chicken breasts.
• Simmer on low, covered, about 15 minutes, until chicken is cooked through. Remove chicken and chop or shred. Return chicken to pot and stir.
• Optional: while soup is cooking, put tortilla chips on a baking sheet and cook at 350 degrees for 10 - 12 minutes, until hot and extra crispy.
• Serve soup and top with desired garnishes.

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

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.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

TACO SOUP

Steps:

• Sprinkle 1 tablespoon of the taco seasoning over the meat and gently mix. Set aside while prepping other ingredients.
• Heat the vegetable oil in a 4-5 quart Dutch oven or soup pot over medium heat until the oil shimmers on the surface.
• Add the meat, using a spatula to distribute it evenly across the surface, for fastest cooking. Stir frequently, breaking up the big chunks as you go.
• When the meat has mostly browned (about 5 minutes), check the pot for excess grease/fat. Drain or spoon out and discard if there is more than about a tablespoon.
• Add the onions to the pot and continue stirring.
• When the meat is fully browned, add the tomato paste and the remaining 1 tablespoon of taco seasoning, mixing thoroughly.
• Add the Rotel, the corn, and the broth, and increase heat to medium-high.
• Bring the broth to a gentle boil, then lower heat to medium or medium-low to maintain a gentle simmer. Cook for 10 minutes and reduce heat to low.
• Combine the cream and sour cream in a small mixing bowl. Remove a 1/4 cup of hot broth from the soup and whisk into the cream until combined. Then pour the mixture into the soup.
• Taste the soup and add more salt as needed. (Add small amounts, stir, and taste again.)
• Stir the green onions and cilantro into the soup, and serve with your favorite toppings.

TACO SOUP

Steps:

• Heat a Dutch oven over medium-high heat and add ground chuck. Break it apart with a wooden spoon and add onion and jalapeno when it is about halfway cooked.
• Once beef is browned, add garlic and cook 1 more minute.
• Add remaining ingredients and simmer for 20 minutes.
• Serve with tortilla chips, sour cream, and shredded cheese.