Pronto Taco Soup Food

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TURKEY TACO SOUP



Turkey Taco Soup image

Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well.

Provided by JoyFullGrl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil
1 ¼ pounds ground turkey
1 onion, chopped
2 carrots, cut into 1/4 inch rounds
2 stalks celery, chopped
1 ½ cups frozen corn
5 cloves garlic, chopped
1 (1 ounce) package taco seasoning mix
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon dried oregano
½ bunch chopped fresh cilantro, divided
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can kidney beans, rinsed and drained
1 green chile pepper, halved lengthwise
½ cup sliced black olives
3 ½ cups chicken broth
1 cup water, or more as needed
¼ cup lime juice
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
  • In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
  • Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
  • Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 26.9 g, Cholesterol 54.6 mg, Fat 10.6 g, Fiber 6.3 g, Protein 19.8 g, SaturatedFat 2 g, Sodium 1074 mg, Sugar 6.3 g

PRONTO TACO SOUP



Pronto Taco Soup image

When out-of-state friends dropped by, I invited them to stay for dinner, knowing that I could put together this mild, chili-flavored soup in a jiffy. I served it with cornmeal muffins and a crisp salad for a filling meal everyone loved. My guests even asked for the recipe before leaving! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups picante sauce
1 cup uncooked spiral or small shell pasta
1 medium green pepper, chopped
2 teaspoons chili powder
1 teaspoon dried parsley flakes
Shredded cheddar cheese and tortilla chips

Steps:

  • In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally. , Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.

Nutrition Facts : Calories 172 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 492mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

CHEESY TACO SOUP



Cheesy Taco Soup image

This easy, Cheesy Taco Soup is a completely satisfying, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'! It's loaded with wonderful flavors and textures that make it one of our go-to meals during the cooler months. Plus, I can have it ready in under 30 minutes, with minimal fuss, which is a huge help on busy, blustery days.

Provided by Amy Nash

Categories     Soup

Time 30m

Number Of Ingredients 29

1 lb lean ground beef
1 medium onion (chopped)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 red bell pepper (diced)
4 cloves garlic (minced)
1/4 cup all-purpose flour
1 15 oz. can kidney beans (rinsed and drained)
1 15 oz. can black beans (rinsed and drained)
1 4 oz. can mild diced green chilies
1 cup salsa
1 10 oz. can mild enchilada sauce
6 cups chicken broth
1-2 cups water
4 oz. reduced fat cream cheese (cubed and softened)
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated Pepper Jack cheese
Avocado (sliced or diced)
Cilantro (chopped)
Green or red onions (chopped)
Lime wedges
Sour cream or Mexican crema
Tomatoes (diced)
Tortilla chips
Additional shredded cheese

Steps:

  • In a large pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked. Add all of the spices and seasonings, chopped bell pepper, and garlic and stir well to combine. Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.
  • Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
  • Over low heat, stir in the cubed, softened cream cheese until completely melted. Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.
  • Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add both texture as well as flavor to the soup.

Nutrition Facts : Calories 339 kcal, Carbohydrate 13 g, Protein 28 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 1059 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

TACO SOUP



Taco Soup image

Simple comfort food to cook in the crock pot all day and come home to a great meal. This recipe is from my dad's cousin Virginia. This is a lot of soup, but freezes well.

Provided by Teresa M

Categories     One Dish Meal

Time 10h30m

Yield 8-9 serving(s)

Number Of Ingredients 17

2 lbs ground beef
1 garlic clove, chopped
1 onion, chopped
1 (15 ounce) can hominy
1 (15 ounce) can whole kernel corn
1 (15 ounce) can pinto beans
1 (15 ounce) can red kidney beans
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can Rotel Tomatoes, blended
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips (optional)
nacho chip (optional)
sour cream (optional)
cheese, shredded (optional)
lettuce, chopped (optional)
tomatoes, chopped (optional)

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.

Nutrition Facts : Calories 511.2, Fat 18.9, SaturatedFat 7, Cholesterol 77.1, Sodium 943.3, Carbohydrate 53.8, Fiber 13.4, Sugar 6.9, Protein 34.1

TACO SOUP



Taco Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

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



Taco Soup image

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

1 tablespoon olive oil
1 bunch scallions, white and green parts separated, chopped
1 pound ground beef chuck
One 1-ounce packet taco seasoning
One 1-ounce packet ranch dressing seasoning
Two 10-ounce cans diced tomatoes with green chiles
Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)
One 10-ounce can whole corn kernels, drained
Kosher salt
Shredded Cheddar, for serving
Sour cream, for serving
Pico de gallo, for serving

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.

PRONTO TACO SOUP



Pronto Taco Soup image

This is just as good as chili on a cold day!

Provided by Kayla Godbey

Categories     Other Soups

Time 30m

Number Of Ingredients 12

1 lb ground beef
1 medium onion
2 clove garlic, minced
2 can(s) (14 1/2 oz each) beef broth
1 can(s) (14 1/2 oz) diced tomatoes, undrained
1 1/2 c picante sauce
1 c uncooked spiral or small shell pasta
1 medium green pepper, chopped
2 tsp chili powder
1 tsp dried parsley flakes
shredded chedder
tortilla chips

Steps:

  • 1. In a large saucepan, cook the beef, onion, and garlic until meat is no longer pink; drain. Add broth, tomatoes, picante sauce, pasta, green pepper, chili powder, and parsley. Bring to a boil, stirring occasionally.
  • 2. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.

SUPER EASY TACO SOUP



Super Easy Taco Soup image

A very easy very yummy taco soup. This version is vegetarian but you can add shredded chicken very easily.

Provided by superblondieno2

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 1/2 ounce) envelope taco seasoning mix
1 (15 ounce) can corn
15 ounces diced tomatoes
15 ounces vegetarian baked beans
15 ounces black beans

Steps:

  • Do not drain the cans!
  • Put in slow cooker until warm.
  • That's pretty much it.
  • Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

Nutrition Facts : Calories 342.5, Fat 2.6, SaturatedFat 0.4, Sodium 1229.5, Carbohydrate 73.1, Fiber 16.9, Sugar 18.1, Protein 16.4

PRONTO TACO CHILI



Pronto Taco Chili image

My kids really enjoyed this by being able to garnish it however they wanted.

Provided by Stephanie Leamer @jsbta5

Categories     Beef Soups

Number Of Ingredients 10

1 pound(s) ground beef
1 medium onion, chopped
2 clove(s) garlic
2 can(s) (14 1/2 oz. each) beef broth
1 can(s) (14 1/2 oz.) diced tomatoes, undrained
1 1/2 cup(s) salsa
1 cup(s) sprial or small shell pasta
1 medium green pepper, cored, seeded and chopped
2 teaspoon(s) chili powder
1 teaspoon(s) parsley

Steps:

  • In a large saucepan over medium heat, cook beef, onion, and garlic until beef is browned. Drain off fat.
  • Add broth, tomatoes, salsa, pasta, pepper, chili powder and parsley and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pasta is tender, about 10 minutes.
  • Garnish with shredded cheese, sour cream and tortilla chips.

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