TACO SOUP
This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.
Provided by Judy in WA
Categories Lunch/Snacks
Time 1h15m
Yield 1-6 bowls, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 1, Cholesterol 26.1, Sodium 735.1, Carbohydrate 32.7, Fiber 7.8, Sugar 2.8, Protein 16
AUNT KATHY'S TORTILLA SOUP
This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!
Provided by Melissa S.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 9 g, Cholesterol 130.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 44 g, SaturatedFat 3.9 g, Sodium 1082.3 mg, Sugar 4 g
VEGAN TORTILLA SOUP
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.
Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
MAMA KATHY'S MINESTRONE
This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Provided by KHAJEK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
- Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
- Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 g
TACO SOUP
Make and share this Taco Soup recipe from Food.com.
Provided by Kathy Strickland
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1378.3, Carbohydrate 43.3, Fiber 8.8, Sugar 16.1, Protein 28.2
KETO TACO SOUP
Rich, creamy, and loaded with taco flavors! A bowl of this soup is so filling and cozy and the whole family loves it.
Provided by Karly Campbell
Categories Soups
Time 30m
Number Of Ingredients 7
Steps:
- Add the beef and onion to a sauce pan or dutch oven and cook, crumbling the beef as it browns. Drain the grease.
- Add the taco seasoning and cream cheese to the beef mixture and stir well over low heat until the beef is coated in the seasoning and the cream cheese has fully melted.
- Add the remaining ingredients to the pot and cook, stirring occasionally, for 15 minutes.
- Serve hot with shredded cheddar, avocado, and lime wedges, if desired.
Nutrition Facts : Calories 471 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 701 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
KATHY'S TACO SOUP
My sister, Kathy, is a FABULOUS cook! She started in education as a Home Ed. teacher. When she gave me this recipe, she wrote, "This is a quick soup. My kids at school could make it, eat, and clean the mess up, all in a 50 minute class period. I like quick and easy." We like it, too! Thanks for sharing, Kathy. The only...
Provided by Fran Miller
Categories Beef Soups
Time 35m
Number Of Ingredients 12
Steps:
- 1. Put all ingredients, EXCEPT water & hamburger, into a large pot over MEDIUM heat. Stir to mix and add enough water to cover. Stir occasionally until the soup starts to boil.
- 2. Once the soup starts boiling, drop small clumps of hamburger into the soup mixture. Let it cook for a few minutes before stirring, so the hamburger clumps stick together. Gently stir occasionally.
- 3. Once the hamburger is cooked, decide how thick you like your soup. If needed, add a little more water if you like a thinner soup. Cook for about 15 minutes so that all the flavors blend together and the soup becomes the desired consistency.
- 4. Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.
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.
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- In a Dutch oven, saute ground meat with oil, breaking the meat apart as it's cooked. Season lightly with the taco seasoning.
- Once the meat browns, add in the onion, peppers, beans, corn, tomatoes, minced garlic, remaining taco seasoning, and broth.
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