Spicy Taco Soup Food

GINA'S HOT AND SPICY TORTILLA SOUP

Gina's Hot and Spicy Tortilla Soup image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 onion, finely diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced Mexican style tomatoes
1 cup frozen corn kernels, thawed
1/4 cup roughly chopped cilantro, plus 2 tablespoons
1 (12-ounce) boneless skinless chicken breast, diced
1 cup crushed tortilla chips
Sour cream, for topping
Monterey Jack, shredded, for topping
2 limes, wedged

Steps:

In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

SIMPLE TACO SOUP

Simple Taco Soup image

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

Categories Dinner Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

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.

SPICY FIESTA TACO SOUP

Spicy Fiesta Taco Soup image

Have a fiesta any day of the week! This soup is warm and filling - and easily prepared. Spicy and flavorful, and using ingredients readily found in your pantry, this soup comes together quickly and is sure to please a hungry family. Serve with a side salad and warm tortillas for dipping, or use the garnish option of crushed corn tortilla chips and shredded cheddar cheese. Ole!

Provided by kitty.rock

Categories Southwestern U.S.

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 -2 jalapeno pepper, fine dice (seeded and deribbed)
6 cups chicken broth (or water with chicken-flavored bouillon)
3/4 cup long grain brown rice, rinsed before cooking
2 tablespoons dried onion, minced
1 (8 ounce) can tomato sauce (regular or Mexican style)
2 tablespoons taco seasoning
1 tablespoon dried parsley
2 (15 ounce) cans pinto beans, drained and rinsed
1 (8 -10 ounce) can diced tomatoes, with juice (Rotel or regular)
corn tortilla chips
2 -4 ounces shredded cheddar cheese

Steps:

In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
Add chicken broth and bring to a boil.
Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
Enjoy!

SPICY HEALTHY TACO BEAN SOUP

Spicy Healthy Taco Bean Soup image

This is a great, healthy recipe that I originally got from a weight watchers meeting, but that I didn't actually try myself until a coworker made it for a faculty lunch. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. It's super tasty, but quite spicy. I cut the spice by topping individual servings with fat free sour cream and shredded cheese. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth and more beans, either more black beans or a can of kidney beans. Don't like it meatless? Stir in some browned ground beef or turkey, or add some cubed or shredded cooked chicken. Note: After reorganizing my pantry, I realized I have two similar types of tomatoes, and that I have used Mexican style diced tomatoes the last couple of times I made this, which likely made this more spicy than the rotel style tomatoes would have.

Provided by SrtaMaestra

Categories Black Beans

Time 30m

Yield 10 cups

Number Of Ingredients 9

Ingredients

1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes

Steps:

Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
Add remaining ingredients and simmer 15-20 minutes.
Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
Great with a piece of hearty corn bread and fresh fruit.
This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
Enjoy!

TACO SOUP

Taco Soup image

Full of Tex-Mex flavor, this easy Taco Soup is one of my favorite soup recipes. Top with cheese, sour cream, and pickled jalapenos and you have a great meal for a cold night.

Provided by Christin Mahrlig

Categories Soup

Number Of Ingredients 16

Ingredients

1.5 pounds ground chuck
1 medium onion, (diced)
2 jalapeno peppers, (seeded and minced)
2 garlic cloves, (minced)
1 packet taco seasoning
1 packet ranch seasoning
1 (15-ounce) can tomato sauce
1 (14-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes, (undrained)
1 can Hot Rotel tomatoes
1 (16-ounce) can Chili Beans
1 (15.5-ounce) can kidney beans, (rinsed and drained)
1 (15-ounce) can black beans, (rinsed and drained)
1 (8.25-ounce) can creamed corn
1 (14.5-ounce) can whole-kernel corn, (drained)
tortilla chips, sour cream, shredded Mexican cheese for serving.

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.

Nutrition Facts : Calories 511 kcal, ServingSize 1 serving

CREAMY TACO SOUP

Creamy Taco Soup image

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

Ingredients

2 pounds ground beef
1 cup diced onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (8 ounce) package cream cheese, softened and cut into pieces
4 cups beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (7 ounce) can chopped mild green chiles
½ cup heavy cream
1 teaspoon salt, or to taste

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

CROCK POT SPICY TACO SOUP

Crock Pot Spicy Taco Soup image

I came up with this the other day when I couldn't find any recipe that had what I wanted. We loved it...hope your family does too! If you don't want it too spicy substitute green chilies diced tomatoes and regular taco seasoning mix and mild chili beans. Enjoy!

Provided by Thea

Categories Meat

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef
1 large onion, chopped
2 teaspoons garlic (more if desired)
1 (15 ounce) can chili beans (Hot)
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (11 ounce) can corn, rinsed and drained (or frozen)
1 (1 1/4 ounce) envelope taco seasoning mix (Hot and Spicy)
1 (16 ounce) jar salsa (Medium)
2 (15 1/2 ounce) cans diced tomatoes with jalapenos
1 (15 ounce) can organic black beans with their juice
1 (14 ounce) can beef broth
1/4 teaspoon cumin
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can refried beans (spicy)
2 tablespoons ranch dressing (I use Hidden Valley Light)

Steps:

Cook, meat, onions and garlic and drain.
Add all ingredients to crock pot.
Stir.
Cook on high for 2 hours or low for 4 hours.
Keep on low or warm until serving to keep hot.
I add the following garnishes:.
Sour Cream.
Shredded Cheese.
Chopped green onions.
Tortilla chips.

SPICY VEGETARIAN TACO SOUP

Spicy Vegetarian Taco Soup image

I got this recipe from a co-worker. She added ground beef in hers. It is really good without it, and really quick to prepare. You could add some cheese on top and serve this with a crisp salad, and you have a great meal.

Provided by jconway520

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can red beans
1 (15 ounce) can black beans
1 (8 ounce) can Rotel Tomatoes (choose the size based on how spicy you want it)
1 (4 ounce) can green chilies
1 (8 ounce) can corn
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
2 cups water (add more or less depending on the consistency you like)

Steps:

Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
Mix well.
Simmer covered on low heat for one hour.

Nutrition Facts : Calories 218.3, Fat 1.3, SaturatedFat 0.2, Sodium 633.4, Carbohydrate 42.7, Fiber 11.3, Sugar 4, Protein 12.6

SPICY TURKEY TACO SOUP

Spicy Turkey Taco Soup image

If you can't decide between spicy turkey tacos and a delicious bowl of soup, this Spicy Turkey Taco Soup can resolve your dilemma.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1 lb. ground turkey
1 onion, chopped
1 red pepper, chopped
3 cans (15.5 oz. each) spicy chili beans
1 can (14.5 oz.) diced tomatoes and green chiles, undrained
1 can (14.25 oz.) corn, undrained
1-1/2 cups water
1 can (8 oz.) tomato sauce
2 tsp. chili powder
2 tsp. ground cumin
1-1/2 cups KRAFT Shredded Pepper Jack Cheese

Steps:

Cook turkey with onions and peppers in large saucepan; drain. Return turkey mixture to pan.
Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 20 g, Fiber 6 g, Sugar 3 g, Protein 16 g

SPICY CROCK POT TACO SOUP

Spicy Crock Pot Taco Soup image

This recipe is adapted from one given to me by my sister-in -law. If you like extra spicy foods then this one is for you. as you can adjust the heat.This is a very adaptable recipe so feel free to play with it.I rarely have leftovers when I bring to gatherings & I always have people request the recipe.

Provided by chichimama_05

Categories Chicken

Time 6h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef
1 onion, browned and drained
1 (15 ounce) can black beans
1 (15 ounce) can cannellini beans (or great nothern)
1 (16 ounce) can chili beans
2 (10 ounce) cans Rotel Tomatoes (hot or mild)
1 (14 ounce) can diced tomatoes
2 (15 1/4 ounce) cans white shoepeg corn
1 (1 ounce) package dry ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
2 -3 cups chicken broth (I always use chicken broth) or 2 -3 cups beef broth (I always use chicken broth)
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
cayenne

Steps:

Brown ground beef with chopped onion.Drain.
Add all ingredients to a 7 quart Crock Pot Stir well.
Cook on low 6-8 hours.
Important! Do not drain the cans, just add entire contents of each can.
Serve with tortilla chips & shredded cheese.
One or more optional garnishes can be added to bowls of soup.
sour cream,avocado slices,black olives,cilantro, jalapeno slices.
Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.

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Spicy Taco Soup Food

GINA'S HOT AND SPICY TORTILLA SOUP

SPICY MEXICAN TORTILLA SOUP

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

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

SPICY FIESTA TACO SOUP

SPICY HEALTHY TACO BEAN SOUP

TACO SOUP

Full of Tex-Mex flavor, this easy Taco Soup is one of my favorite soup recipes. Top with cheese, sour cream, and pickled jalapenos and you have a great meal for a cold night.

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.

CROCK POT SPICY TACO SOUP

I came up with this the other day when I couldn't find any recipe that had what I wanted. We loved it...hope your family does too! If you don't want it too spicy substitute green chilies diced tomatoes and regular taco seasoning mix and mild chili beans. Enjoy!

SPICY VEGETARIAN TACO SOUP

I got this recipe from a co-worker. She added ground beef in hers. It is really good without it, and really quick to prepare. You could add some cheese on top and serve this with a crisp salad, and you have a great meal.

SPICY TURKEY TACO SOUP

If you can't decide between spicy turkey tacos and a delicious bowl of soup, this Spicy Turkey Taco Soup can resolve your dilemma.

SPICY CROCK POT TACO SOUP

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