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.
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.
TIC TAC... TACO SOUP #147
Alrighty, I checked with many of the other 146 Taco Soup recipes and this appears to be somewhat original with the addition of chicken, refried beans and no ranch dressing mix. This recipe was inspired by my GF Nekkie & Weight Watchers. Chicken makes it more calorie friendly. The can of refried beans make it very creamy. Feel free to use precooked or leftover chicken strips to save on time. This is thicker than a soup, almost like a chili. Add more broth to thin. I think Rachel Rae would call it Stoup! It's hearty and OH SO good! Enjoy!
Provided by Chicagoland Chef du
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Spray medium size deep soup pot with non-stick spray.
- Sauté onions until clear and softened.
- Add chicken breast and sauté until no longer pink.
- Add cumin, garlic powder and taco seasoning packet.
- Start opening cans and start dumping: begin with the broth, beans, refried beans, and add all other ingredients. Stir well.
- Bring to a boil then simmer for at least 40 minutes. Longer is fine. Add extra chicken broth if soup becomes too thick.
- Serve with warm soft torn fat free tortillas or crispy tortilla chips.
- Top with cilantro, sharp cheddar cheese, sour cream or any other taco toppings you like.
- Notes: Use lean ground beef in a pinch.
Nutrition Facts : Calories 348.8, Fat 3.7, SaturatedFat 0.9, Cholesterol 25.2, Sodium 1388.4, Carbohydrate 55.3, Fiber 15.9, Sugar 5.3, Protein 25.4
TACO SOUP (PAULA DEEN)
Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.
Provided by SharleneW
Categories Beans
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
- Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
- Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
- To serve, place a few corn chips in each bowl and ladle soup over them.
- Top with sour cream, cheese, green onions and jalapeños.
Nutrition Facts : Calories 393.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1021.9, Carbohydrate 44.2, Fiber 12, Sugar 4.5, Protein 26.1
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
TACO SOUP
This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.
Provided by Judy in WA
Categories Lunch/Snacks
Time 1h15m
Yield 1-6 bowls, 12 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat and onions and drain.
- Mix ranch dressing and taco seasoning into meat.
- Without draining, add all of the other ingredients.
- Simmer 1 hour. Serve with any appetizer or side dish.
Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 1, Cholesterol 26.1, Sodium 735.1, Carbohydrate 32.7, Fiber 7.8, Sugar 2.8, Protein 16
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