SIMPLE TACO SOUP
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
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
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.
EASY TACO SOUP
This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.
Provided by Mama Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
- Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g
TACO SOUP
Taco Soup features all of your favorite taco flavors and toppings in one weeknight-friendly dish. Cooked all in one pot, this easy Taco Soup is perfect for those irresistible Taco Tuesday cravings!
Provided by Karen Gibson
Categories Soup
Time 40m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 481 kcal, ServingSize 1 serving
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.
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
8 CAN TACO SOUP
This 8 Can Taco Soup is an easy weeknight meal that also makes for a great freezer meal! Ground beef, seasoning and 8 cans found in your pantry make up this simple and delicious soup!
Provided by Janelle
Time 50m
Number Of Ingredients 15
Steps:
- In a large dutch oven or pot, brown ground beef until cooked through.
- If using a higher fat ground beef, drain now and return to pot.
- Add taco seasoning & ranch seasonings to ground beef and mix well.
- Add pinto beans, corn, black beans, green beans, stewed tomatoes, Ro*tel tomatoes & green chilies to ground beef. Mix well.
- Add beef broth and mix again.
- Bring to a boil, then lower the heat to a simmer and cook for 30 minutes, allowing all the flavors to meld.
- Remove from oven and serve immediately with sour cream, cheese & corn chips.
Nutrition Facts : Calories 361 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 14 grams fat, Fiber 9 grams fiber, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1437 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY TACO SOUP WITH GROUND BEEF
A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.
Provided by thehungryscientist
Categories Taco Soup
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
- Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
- Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg
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THE BEST TACO SOUP RECIPE - FOODIECRUSH .COM
From foodiecrush.com
4.9/5 (79)Total Time 30 minsCategory SoupCalories 156 per serving
- In a large stock pot over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Stir in the tomatoes, black beans, chili beans, and corn. Add the water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook longer to thicken. Garnish with your favorite taco toppings and serve.
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Reviews 564Calories 260 per servingCategory Healthy Soup And Chili
- In a large pot or an Instant Pot, brown your choice of ground meat over medium high heat with one packet of taco seasoning. (Use the saute function if using an Instant Pot.)
- Once the meat is fully cooked, add all the canned ingredients, cauliflower and broccoli, and remaining seasoning packets to a large pot. Heat the mixture until the frozen veggies begin to soften, stirring often, before reducing the heat to low.
- Add the cream cheese and Greek yogurt to the soup and simmer for 5-10 minutes or until the cream cheese and Greek yogurt are fully incorporated and no lumps remain.
- To portion this out, you can weigh your final mixture in a large bowl using a food scale. Depending on your calorie/macro goals, portion accordingly. Using the total calories (~3,300), you could portion out 16 205-calorie meals, 10 330-calorie meals, 7 470-calorie meals, or whatever works best for your meal frequency and calorie needs. Be sure to account for anything you'll add to the soup like cheese, sour cream, chips, etc.
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