5 CAN TACO SOUP RECIPES

Name: 8 Can Taco Soup
Prep time: 10 min
Cook time: 1 h 10 min
Cuisine: Southwestern
Ingredients: 1 1/2 pound(s) ground beef; 3/4 cup(s) diced onion; 2 package(s) Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each); 1 package(s) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.); 2 can(s) beef broth (14.5 oz. each); 1 can(s) diced tomatoes with basil, garlic & oregano (14.5 oz.); 1 can(s) (mild) diced tomatoes & green chilies (10 oz.); 1 can(s) Bush's Light Red Kidney Beans, drained & rinsed (16 oz.); 1 can(s) Bush's Pinto Beans, drained & rinsed (16 oz.); 1 can(s) black beans, drained & rinsed (15 oz.); 1 can(s) whole kernel corn, drained (15.25 oz.)

8 CAN TACO SOUP - JUST A PINCH RECIPES

8 Can Taco Soup - Just A Pinch Recipes image

No matter how much experience you have in the kitchen, you can make this taco soup recipe. It's a basic dump-and-go recipe. The taco and ranch seasonings add all the flavor to this simple soup. There's plenty of meat for it to be hearty. The combination of beans is perfect. Corn gives the soup just a touch of sweetness. We served ours with tortilla chips and cheese, but that's just a suggestion. Sour cream and avocado chunks would be great too. If you think your soup is too thick, just add one can of water to thin it a little.

Provided by Cindi M Bauer @DomesticGoddess

Categories Beef Soups

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Number Of Ingredients 11

Ingredients

1 1/2 pound(s) ground beef
3/4 cup(s) diced onion
2 package(s) Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each)
1 package(s) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.)
2 can(s) beef broth (14.5 oz. each)
1 can(s) diced tomatoes with basil, garlic & oregano (14.5 oz.)
1 can(s) (mild) diced tomatoes & green chilies (10 oz.)
1 can(s) Bush's Light Red Kidney Beans, drained & rinsed (16 oz.)
1 can(s) Bush's Pinto Beans, drained & rinsed (16 oz.)
1 can(s) black beans, drained & rinsed (15 oz.)
1 can(s) whole kernel corn, drained (15.25 oz.)

Steps:

In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
Add the beef broth and canned tomatoes.
Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
Ladle soup into bowls and serve.

7-CAN TACO SOUP - DEEP SOUTH DISH

7-Can Taco Soup - Deep South Dish image

Seven can taco soup is such a quick and easy soup to throw together, with a well-stocked pantry you can whip it up in no time and customize it to your own liking.

Provided by Deep South Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 15

Ingredients

1/2 tablespoon olive oil
1 pound lean ground beef
1 cup chopped onion
3 cloves garlic, finely minced
1 envelope dry ranch dressing mix
1 envelope taco seasoning mix
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can of Rotel diced tomatoes, undrained
1 (4 ounce) can green chilies, undrained
4 cups beef stock or broth (Kitchen Basics recommened)
1 (15 ounce) can chili beans, undrained
1 (15 ounce) can kidney beans, drained & rinsed
1 (15 ounce) can pinto beans, drained & rinsed
1 (15 ounce) can of whole kernel corn, drained
Optional Garnishes: Finely shredded cheddar or pepper jack cheese, Chopped fresh tomato, diced avocado, shredded lettuce, homemade or commercial tortilla strips, Sour cream, sliced pickled jalapeno, green onion, chopped fresh cilantro, finely chopped red or yellow onion.

Steps:

Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute.
Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute.
Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes.
Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. May hold longer over low heat.
Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.

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