TACO SOUP EASY RECIPE RECIPES

EASY TURKEY TACO SOUP RECIPE | ALLRECIPES

Easy Turkey Taco Soup Recipe | Allrecipes image

Easy soup to make using ingredients that I always have on hand. My husband loves this stuff. He likes to put a big spoonful of leftover mashed potatoes in the bowl and cover it with the soup. I like it served with corn chips and grated cheese. For a spicier soup, add a few diced jalapenos.

Provided by L2ENTTC

Categories Turkey Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound ground turkey
½ cup chopped onion
1 (12 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can ranch style chili beans
1 (15 ounce) can chicken broth
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

Nutrition Facts : Calories 390.4 calories, CarbohydrateContent 43.8 g, CholesterolContent 86.3 mg, FatContent 10.2 g, FiberContent 9.3 g, ProteinContent 31.9 g, SaturatedFatContent 2.3 g, SodiumContent 2587.8 mg, SugarContent 3.4 g

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

Ingredients

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

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