Taco Soup The Easiest Food

EASY TACO SOUP RECIPE

Steps:

• Combine the ingredients for the taco seasoning.
• In a Dutch oven, heat oil. Once hot, sauté ground meat breaking it up as it's cooked, lightly season with the taco seasoning.
• Meanwhile, finely chop the onion. Cube the red pepper, green pepper and tomatoes.
• Once the meat is browned, add the remaining ingredients and seasonings. Turn heat to low and cook 12-15 minutes. Serve soup hot with desired toppings.

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.

TACO SOUP

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.

EASY TACO SOUP

Steps:

• Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
• Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

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.

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.

EASY TACO SOUP

Steps:

• Brown hamburger and onion in large pot.
• Add the seasoning packets with one cup of water to browned meat and onion.
• Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
• Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.

SUPER EASY TACO SOUP

Steps:

• Do not drain the cans!
• Put in slow cooker until warm.
• That's pretty much it.
• Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

TACO SOUP (THE EASIEST)

Steps:

• Brown meat with onion and drain grease.
• Add all ingredients to pot.
• Cover and simmer for 45 minutes to an hour.

TACO SOUP

Steps:

• Sprinkle 1 tablespoon of the taco seasoning over the meat and gently mix. Set aside while prepping other ingredients.
• Heat the vegetable oil in a 4-5 quart Dutch oven or soup pot over medium heat until the oil shimmers on the surface.
• Add the meat, using a spatula to distribute it evenly across the surface, for fastest cooking. Stir frequently, breaking up the big chunks as you go.
• When the meat has mostly browned (about 5 minutes), check the pot for excess grease/fat. Drain or spoon out and discard if there is more than about a tablespoon.
• Add the onions to the pot and continue stirring.
• When the meat is fully browned, add the tomato paste and the remaining 1 tablespoon of taco seasoning, mixing thoroughly.
• Add the Rotel, the corn, and the broth, and increase heat to medium-high.
• Bring the broth to a gentle boil, then lower heat to medium or medium-low to maintain a gentle simmer. Cook for 10 minutes and reduce heat to low.
• Combine the cream and sour cream in a small mixing bowl. Remove a 1/4 cup of hot broth from the soup and whisk into the cream until combined. Then pour the mixture into the soup.
• Taste the soup and add more salt as needed. (Add small amounts, stir, and taste again.)
• Stir the green onions and cilantro into the soup, and serve with your favorite toppings.

TACO SOUP

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

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.

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.