The Best Taco Soup Ever Food

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THE BEST TACO SOUP EVER



The Best Taco Soup Ever image

I first came across this delicious soup by way of my step-mom when I was 9. Since then I have made it more than 100 times, and each time it has improved. Now after 11 years of making this soup, I finally got the recipe just perfect! It' always best to modify this recipe to suit your tastes.

Provided by Starving_Student_

Categories     Black Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb ground turkey or 1 lb ground chicken
1 medium onion, diced
1 -4 garlic clove, diced
1 carrot, diced
1/2 a green pepper, diced
2 (15 ounce) cans black beans
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can of diced tomatoes and green chilies
1 (8 3/4 ounce) can corn
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
chili powder
cumin
1 teaspoon paprika
cayenne pepper
salt
pepper
cilantro, for garnish
grated cheese, for garnish
tortilla chips, for garnish

Steps:

  • In a large pot or dutch oven, saute onion, garlic, carrot, and green pepper. Season veggies with salt and pepper. When the onion is translucent, add hamburger meat and cook until browned.
  • Dump all the cans into the pot. Do not drain the beans or corn, as they add flavor and liquid to the soup.
  • Add taco seasoning, ranch dressing mix, and other spices. Taste as you go!
  • Let cook together for at least 20 minutes. Serve with desired garnishes.
  • This soup freezes well and lasts for over a week in the fridge. It only gets better the more it sits!

Nutrition Facts : Calories 435.2, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 407.7, Carbohydrate 53.8, Fiber 15.3, Sugar 5.4, Protein 29.3

WORLD'S BEST TACO SOUP



World's Best Taco Soup image

This is yet another "souped up" version of the popular Taco Soup recipes already available. Although there's nothing wrong with the other versions out there, this is just what I feel to be the "Cadillac" edition. A little bit of everything...from a can. This recipe makes quite a bit due to using standard can sizes, but trust me, it gets better as left-overs...

Provided by MarkG

Categories     Chicken

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 (8 ounce) can tomato sauce
1 (10 ounce) can stewed tomatoes
1 (10 ounce) can Rotel Tomatoes (Original recipe recommended)
1 (16 ounce) can ranch style beans
1 (16 ounce) can red kidney beans
1 (16 ounce) can cannellini beans (white kidney, can use other white beans like great northern if unavailable)
1 (16 ounce) can pinto beans
1 (16 ounce) can hominy (white or yellow)
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced mushrooms, drained (stems & pieces are fine)
1 (4 ounce) can black olives
1 (4 ounce) can green olives (typically difficult to find small can or jar so I just slice up some pimento-stuffed queen olives an)
1 (1 1/2 ounce) package taco seasoning mix
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 ounce) package onion soup mix
1 -1 1/2 lb ground beef or 1 -1 1/2 lb shredded chicken
1 large green bell pepper, diced
1 garlic clove, diced
1/2 teaspoon black pepper
1 (12 ounce) bottle beer (ale style like Sam Adams or Sierra Nevada is recommeded)
2 teaspoons frank's hot sauce (or to taste)

Steps:

  • Brown meat along with bell pepper in large skillet.
  • Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
  • Combine all the ingredients in a large crock pot and mix well.
  • Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
  • Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
  • Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!

Nutrition Facts : Calories 397, Fat 11.2, SaturatedFat 3.3, Cholesterol 31, Sodium 1096.7, Carbohydrate 50.6, Fiber 13.5, Sugar 5.2, Protein 23.5

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.

THE BEST EVER TACO SOUP



The Best Ever Taco Soup image

Make and share this The Best Ever Taco Soup recipe from Food.com.

Provided by Cooking46ofUs

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 (1 ounce) package ranch dressing mix
1 cup frozen corn
1 (10 ounce) can Mexican-style stewed tomatoes, with liquid
1 (15 ounce) can tomato sauce
1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can cannellini beans, rinsed
2 cups water

Steps:

  • Brown meat and onions, drain off any grease.
  • Mix water, ranch dressing mix and taco seasoning into meat.
  • Drain and rinse beans, add to meat along with all other ingredients.
  • Cover and simmer for 45 minutes.

Nutrition Facts : Calories 369.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 59.8, Sodium 643, Carbohydrate 49.8, Fiber 12.7, Sugar 4.4, Protein 28.7

BEST TACO SOUP



Best Taco Soup image

Make and share this Best Taco Soup recipe from Food.com.

Provided by nad smith

Categories     Meat

Time 1h15m

Yield 10-15 serving(s)

Number Of Ingredients 10

1 lb hamburger meat
1 (26 ounce) jar spaghetti sauce (Newman's Own-Tomato & Basil is the best for this recipe)
2 (1 1/4 ounce) packages of old el paso taco seasoning
1 (15 ounce) can kidney beans, rinsed well
1 (15 ounce) can corn
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 cup water
shredded taco cheese, as topping
tortilla chips, for dipping

Steps:

  • Brown beef and onions in frying pan.
  • Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
  • When ready to serve, top with cheese and dip with tortilla chips.

Nutrition Facts : Calories 253.3, Fat 9.5, SaturatedFat 3, Cholesterol 30.8, Sodium 630.3, Carbohydrate 29.8, Fiber 4.1, Sugar 11.3, Protein 14.1

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