Mexican Taco Soup Food

TACO SOUP

Taco Soup image

This recipe was sent to me by my cousin. If you like tacos, you'll like this soup. The recipe makes a lot; so don't double the recipe unless you want to eat it for days, but it does freeze well.

Provided by Carol in Oregon 2

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black olives, drained & halved
2 (15 ounce) cans Mexican-style stewed tomatoes
2 (10 ounce) cans tomato soup
7 cups water
1 onion, chopped
1 package taco seasoning (I use Taco Bell)
1/2 teaspoon garlic powder
salt
Fritos corn chips
grated cheddar cheese or four-cheese Mexican blend cheese

Steps:

Brown the ground beef in a large stock pot, drain and return to pan.
Add the remaining ingredients and heat all together.
Serve in bowls over Fritos corn chips.
Garnish with grated cheese, if desired.

Nutrition Facts : Calories 535.2, Fat 17.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 2215.4, Carbohydrate 70.2, Fiber 13.5, Sugar 10.5, Protein 30

MEXICAN TACO SOUP WITH CHICKEN

Mexican Taco Soup with Chicken image

Get everything you love about a tasty taco in soup form! Our Mexican Taco Soup with Chicken is the perfect match for some crunchy tortilla chips.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1 lb. lean ground chicken
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) no-salt-added diced tomatoes and green chiles, undrained
1 can (14.25 oz.) no-salt-added corn, drained
1-1/2 cups water
1 can (8 oz.) no-salt-added tomato sauce
1 pkg. (1 oz.) TACO BELL® Reduced Sodium Taco Seasoning Mix
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro
6 cups baked tortilla chips

Steps:

Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Top with cheese and cilantro. Serve with chips.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g

TACO CHICKEN SOUP

Taco Chicken Soup image

A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.

Provided by B-B-Q Man

Categories Clear Soup

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (32 ounce) can chicken broth
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
2 (14 ounce) cans diced tomatoes with green chilies, undrained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 large yellow onion, large dice
2 (1 ounce) packets lawry's taco seasoning
1 teaspoon cumin
1 1/2 lbs boneless skinless chicken breasts
hot sauce (optional)
green onion, cut thinly on bias (for garnish)

Steps:

In slow cooker, combine broth, beans, tomatoes, corn, and onion.
Stir in spices, then add chicken.
Cover and cook on LOW 8-10 hours or High 4-6 hours.
Remove chicken and shred or cut into bit size pieces, return to soup.
Add hot sauce if you are using it, or just serve it on the side.
To serve, ladle into soup bowls and your favorite taco toppings.

MEXICAN TACO SOUP

Mexican Taco Soup image

They call this soup but I sometimes use it as a dip. You Cook it in your crock pot. I really hope you like it. It is easy just takes some time. You can add Avacados, Sour Cream, Green Onions, Shredded Cheese to the finished product.

Provided by Cathy Tuten

Categories Bean Soups

Time 6h15m

Number Of Ingredients 16

Ingredients

2 lb lean ground beef
2 c diced onion
1 can(s) black beans
1 can(s) pinto beans
1 can(s) kidney beans, canned
1 can(s) whole kernel corn, drained
1 can(s) 14 oz. diced tomatoes
1 can(s) 14 oz. mexican style stewed tomatoes
1 can(s) 14 oz. diced tomatoes with green chiles
1 can(s) black olives, drianed, sliced
1 pkg 1 1/4 oz taco seasoning mix
1 pkg ranch style dressing mix
corn chips for serving
sour cream, garnish
shredded mexican cheese, garnish
chopped green onions, garnish

Steps:

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large Crock Pot or a stockpot. Your Choice. I always use a Crock Pot.
2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a Crock Pot on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.

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