Corn Taco Soup Recipes

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.

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.

Steps:

• Add the ground beef and onion to a large pot and stir until the beef is cooked through.
• Drain excess liquid.
• Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
• Cook over medium heat for 10 minutes.
• Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
• Enjoy!

Steps:

• In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream if desired.

Steps:

• In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
• Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

Steps:

• Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
• Cut chicken breasts into three pieces.
• Dump everything into the crock pot for 4-6 hours or until chicken is ready.
• When chicken is tender, shred with two forks.
• Dump frozen corn into pot, heat for one hour.
• Serve with Cheddar Cheese and/or sour cream on top, if desired.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.