TACO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
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 II
Make and share this Taco Soup II recipe from Food.com.
Provided by JANIC412
Categories Beans
Time 17m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown the beef in a large saucepan.
- Stir in all other ingredients and simmer on low for 2 hours.
TACO SOUP RECIPE
This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.
Provided by Jaclyn
Categories Soup
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 49 g, Protein 31 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 804 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving
TACO SOUP II
This is a really good and easy recipe. Top with shredded cheese, and serve with chips.
Provided by Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
Nutrition Facts : Calories 668.6 calories, Carbohydrate 52.2 g, Cholesterol 113.5 mg, Fat 32.9 g, Fiber 13 g, Protein 38.5 g, SaturatedFat 12.8 g, Sodium 2300 mg, Sugar 6.1 g
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.
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
TACO SOUP
Get a little heat and a lot of flavor with this delicious taco soup. Learn more about this easy dish that looks like soup but tastes like tacos today!
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
- Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Top with cheese.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 900 mg, Carbohydrate 30 g, Fiber 9 g, Sugar 4 g, Protein 17 g
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- In a large stock pot over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Stir in the tomatoes, black beans, chili beans, and corn. Add the water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook longer to thicken. Garnish with your favorite taco toppings and serve.
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