SIDES FOR TACO SOUP RECIPES

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TURKEY CHILI TACO SOUP RECIPE | EASY SOUP RECIPE



Turkey Chili Taco Soup Recipe | Easy Soup Recipe image

Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Yield 9

Number Of Ingredients 11

cooking spray
1.3 lbs 99% lean ground turkey
1 medium onion (chopped)
1 bell pepper (chopped)
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn (drained)
15 oz no salt added kidney beans (drained)
8 oz tomato sauce
16 oz fat free refried beans
1 packet low-sodium taco seasoning (or use homemade)
2 1/2 cups less-sodium chicken broth

Steps:

  • Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
  • Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 225 kcal, CarbohydrateContent 31.5 g, ProteinContent 22 g, FatContent 2 g, CholesterolContent 25 mg, SodiumContent 905 mg, FiberContent 7.5 g, SugarContent 4 g

HEARTY TACO SOUP RECIPE - STOVETOP OR SLOW COOKER FRIENDLY



Hearty Taco Soup Recipe - Stovetop or Slow Cooker Friendly image

This Taco Soup recipe takes the classic Mexican-inspired flavors of a traditional taco to a whole new level. It's loaded with all of the classic taco style ingredients - but it is even easier to make!

Provided by Michaela Kenkel

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 13

1.5 pounds lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 packet (4 Tablespoons) Taco Seasoning
1 (14 ounce) can Mexican Stewed Tomatoes
1 can Rotel Tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained
1 (11 ounce) can Mexicorn
1 (32 ounce) beef stock
2 cups shredded cheddar cheese, divided
1 1/2 cups sour cream + more for serving
Optional garnish: avocado, cilantro

Steps:

  • In a large Dutch oven, brown ground beef with onion and garlic until cooked through. Drain excess grease.
  • Purée Mexican stewed tomatoes and Rotel in a blender or food processer until smooth.
  • Add taco seasoning to the browned ground beef.
  • Add in purèed tomatoes, diced tomatoes, pinto beans, MexiCorn and beef stock to the pot.
  • Bring to a boil, reduce heat, cover and simmer for one hour.
  • About 10 minutes before you serve, stir in sour cream and half of the cheese, reserving the rest for topping.
  • Serve hot garnished with cilantro, more sour cream, shredded cheese, avocado and tortilla chips if desired.

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TURKEY CHILI TACO SOUP RECIPE | EASY SOUP RECIPE
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Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works. I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself. Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.  Check out my other Soup Nazi copycat recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
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