EASY CHICKEN TACO SOUP RECIPE RECIPES

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TACO SOUP RECIPE (EASY GROUND BEEF VERSION) | KITCHN



Taco Soup Recipe (Easy Ground Beef Version) | Kitchn image

Soup + tacos = one dreamy bowl that rivals even the best chili.

Provided by Laura Rege

Categories     Main dish    Lunch    Dinner    Soup

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 8

Number Of Ingredients 16

1 large yellow onion
4 cloves garlic
1 (about 15-ounce) can pinto beans
1 tablespoon olive oil
2 pounds ground beef (85% lean)
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 cups low-sodium chicken broth
2 1/2 cups frozen corn kernels
1 (15-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can Rotel mild diced tomatoes and green chilies
2 (1-ounce) packets taco seasoning
Sour cream
Shredded cheddar cheese
Diced red onion
Diced avocado

Steps:

  • Dice 1 large yellow onion (2 cups). Thinly slice 4 garlic cloves. Rinse and drain 1 (about 15-ounce) can pinto beans.
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Increase the heat to high and add 2 pounds ground beef, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more.
  • Drain and discard the excess fat from the pot, then return the pot to medium-high heat. Add the beans, 3 cups low-sodium chicken broth, 2 1/2 cups frozen corn kernels, 1 (15-ounce) can diced fire-roasted tomatoes with their juices, 1 (10-ounce) can Rotel mild diced tomatoes and green chilies, 2 (1-ounce) packets taco seasoning, and the remaining 1 teaspoon kosher salt. Bring to a boil. Simmer until flavors meld, about 5 minutes. Serve warm with desired toppings.

Nutrition Facts : SaturatedFatContent 7.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 27.1 g, SugarContent 5.1 g, ServingSize Serves 10, ProteinContent 22.5 g, FatContent 21.1 g, Calories 390 cal, SodiumContent 801.6 mg, FiberContent 5.8 g, CholesterolContent 0 mg

TEX MEX CHICKEN TACO SOUP RECIPE | FOOD NETWORK



Tex Mex Chicken Taco Soup Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Steps:

  • Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
  • Also, great on the second day over rice.

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