Taco Soup Beef Or Chicken Food

SIMPLE TACO SOUP

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.

EASY TACO SOUP

Steps:

• Heat oil in a pot over medium high heat. Add garlic and onion, cook until softened (3 min).
• Add beef and turn up the heat to high. Cook, breaking it up as you go, until it all changes from pink to brown.
• Add remaining Soup ingredients and Taco Seasoning. Bring to a simmer then turn heat down to medium.
• Simmer for 10 minutes to bring the flavours together. Adjust thickness with water if desired.
• This is how I like to serve it: place a handful of corn chips in the bowl. Ladle in soup. Top with sour cream, cheese, coriander and a few crushed corn chips. For a healthier option, skip the corn chips in the bowl and/or serve more on the top / side of the soup.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• In a Dutch oven or large saucepan over medium heat, brown the ground beef in the oil. Cook, stirring until the beef is no longer pink.
• Add the chopped onion, pinto beans, corn, canned tomatoes, taco seasoning, ranch dressing, and water or beef stock to the ground beef.
• Reduce the heat to low and simmer for about 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Cut the tortillas into 1/4-inch strips. When the oil shimmers, fry the tortilla strips until golden and transfer to a paper-towel-lined plate.
• When the soup is ready, top it with tortilla strips and serve it in big soup bowls.
• Serve with a simple tossed salad and hot baked cornbread wedges, if desired.

TACO SOUP BEEF OR CHICKEN

Steps:

• 1. In a stock pot or large pan, brown ground beef and onion. Drain the fat.
• 2. Add corn, chili beans, green chilies, & chopped tomatoes (I don't drain any of these). Add the rinsed black beans & pinto beans, taco seasoning & water.
• 3. Add all the dry seasonings.
• 4. Let simmer for at least an hour. (This is better the longer it simmers or if made the night before.)
• 5. Serve over tortilla chips with cilantro, jalapenos, cheddar cheese and sour cream to garnish.
• 6. You can also make this with chicken. Boil 2 thighs & 2 drumsticks or two large breasts.
• 7. Let cool & remove the meat. Strain the fat out of the cooking water (which is now chicken stock) and add more water to make the 6 cups if needed.
• 8. If you like spicy, add more cumin or chili powder while the soup simmers. Freezes well

CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients.
• Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients.
• Set slow cooker on low heat setting, cover and cook for 7-8 hours.
• Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken.
• Serve topped with shredded cheese or sour cream.

TACO SOUP RECIPE

Steps:

• Heat a largr pot over medium-high heat drizzle lightly with oil.
• Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
• Drain excess fat from beef mixture.
• Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
• Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
• Serve warm finished with desired toppings.

AWESOME BEEF OR CHICKEN TACO SOUP

Steps:

• Mix together all ingredients.
• Simmer for 30 minutes.
• Serve with tortilla chips, cheese, and cornbread if desired!

TACO SOUP

Steps:

• In large pot or deep skillet, bring beans, corn, enchilada sauce, garlic, and stock to a light boil on medium heat, stirring frequently. Add chicken breasts.
• Simmer on low, covered, about 15 minutes, until chicken is cooked through. Remove chicken and chop or shred. Return chicken to pot and stir.
• Optional: while soup is cooking, put tortilla chips on a baking sheet and cook at 350 degrees for 10 - 12 minutes, until hot and extra crispy.
• Serve soup and top with desired garnishes.

TACO CHICKEN SOUP

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.

CREAMY KETO TACO SOUP (6 INGREDIENTS!)

Steps:

• In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat.
• Add the remaining ingredients into the pot, except for the cream cheese. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes.
• Add the chopped cream cheese and mix it into the soup until completely smooth.
• Transfer into bowls and top with sliced avocado, shredded cheese, finely diced tomato, and cilantro.

30 LEFTOVER TACO MEAT RECIPES

Steps:

• Preheat your oven to 350 degrees.
• Cook lasagna noodles according to package. Drain and set to the side.
• Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
• On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
• Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
• Uncover and cook for another 5 minutes. This will melt the cheese on top.
• Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
• Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

TACO SOUP

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.