Mexican Taco Soup Recipes
TACO SOUP
This recipe was sent to me by my cousin. If you like tacos, you'll like this soup. The recipe makes a lot; so don't double the recipe unless you want to eat it for days, but it does freeze well.
Provided by Carol in Oregon 2
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef in a large stock pot, drain and return to pan.
- Add the remaining ingredients and heat all together.
- Serve in bowls over Fritos corn chips.
- Garnish with grated cheese, if desired.
Nutrition Facts : Calories 535.2, Fat 17.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 2215.4, Carbohydrate 70.2, Fiber 13.5, Sugar 10.5, Protein 30
TACO CHICKEN SOUP
A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.
Provided by B-B-Q Man
Categories Clear Soup
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In slow cooker, combine broth, beans, tomatoes, corn, and onion.
- Stir in spices, then add chicken.
- Cover and cook on LOW 8-10 hours or High 4-6 hours.
- Remove chicken and shred or cut into bit size pieces, return to soup.
- Add hot sauce if you are using it, or just serve it on the side.
- To serve, ladle into soup bowls and your favorite taco toppings.
MEXICAN TACO SOUP WITH CHICKEN
Get everything you love about a tasty taco in soup form! Our Mexican Taco Soup with Chicken is the perfect match for some crunchy tortilla chips.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
- Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Top with cheese and cilantro. Serve with chips.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g
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- In a large stock pot over medium heat, cook the ground beef, breaking into smaller chunks, until no longer pink. Add the onion and cook until it softens, about 3 minutes, then stir in the tomato paste, chile powder, cumin, garlic powder, and kosher salt, and cook for 2 more minutes, stirring often. Stir in the tomatoes, black beans, chili beans, and corn. Add the water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook longer to thicken. Garnish with your favorite taco toppings and serve.
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