My Version Of Taco Soup Recipes

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

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

Simple Taco Soup image

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.

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

MY VERSION OF TACO SOUP (WITH HOMINY AND LIMA BEANS)

I like this cause you just toss everything together in a pot or a slow cooker and that's it. You can switch out any beans, and switch out corn for hominy. However, this is the way we like it at our house. I use as many low sodium or no salt products I can find, just to control the sodium content. This soup is spicy made like this recipe. To tone down the heat, use the mild or Mexican Rotel and mild chili beans. I make my own taco seasoning too (recipe is posted), so I swap that out for the envelope to taste. The leftovers freeze very well!

Provided by CookingBlues

Categories Chicken Breast

Time 1h20m

Yield 1 1/2 cup, 10 serving(s)

Number Of Ingredients 13

My Version of Taco Soup (With Hominy and Lima Beans) image

Steps:

Cook the ground chicken, diced onion, and pepper together until the chicken is done. I cook this all in the soup pot for a one pot meal -- less clean up!
Add the remaining ingredients into the soup pot. NOTE: I use frozen baby lima beans, and measure them in an empty bean can. I use one can of frozen beans for the recipe, but feel free to sub out another bean. I also add 2 of the tomato sauce cans full of water to the pot at this time.
Bring to a boil and stir this all together, and reduce the heat to simmer.
Cover the pot and simmer on medium heat for about 60 minutes.
ALSO: you can put everything into a crockpot on low for about 6-8 hours or on high for about 3-4.
Topping Ideas: tortilla chips, shredded cheese, diced avocado, pico de gallo, sour cream, or all of the above :).

Nutrition Facts : Calories 389.8, Fat 8.4, SaturatedFat 2.3, Cholesterol 34, Sodium 518.8, Carbohydrate 55.6, Fiber 12.6, Sugar 3.2, Protein 24.6

Ingredients

1 lb chicken, ground
1 onion, diced
1 bell pepper, diced
1 (14 ounce) can diced tomatoes, petitie dice
2 (10 ounce) cans Rotel tomatoes & chilies, hot
1 (8 ounce) can no-salt-added tomato sauce
1 (14 ounce) low sodium chicken broth
1 (16 ounce) can hot chili beans
1 (15 ounce) can frozen baby lima beans
1 (15 ounce) can yellow hominy, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
1 (1 1/2 ounce) envelope low-sodium taco seasoning
1 (1 ounce) envelope dry ranch dressing mix

More about "my version of taco soup recipes"

EASY TACO SOUP RECIPE | MYRECIPES

Web Nov 19, 2011 Step 1. Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat …
From myrecipes.com
5/5 (7)
Total Time 55 mins
Servings 14

Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.
Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.
The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.

My Version Of Taco Soup Recipes

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

MY VERSION OF TACO SOUP (WITH HOMINY AND LIMA BEANS)

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