In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.
In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
Cook over medium heat, until meat is browned.
Drain fat, if any.
Over medium-high heat, stir in \"soup base\",\"stuff\", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
Bring to a boil.
Reduce the heat, and simmer for atleast 1 hour.
Serve with shredded cheese, sour cream. Its GREAT with cornbread.
Brown the beef, onion and green pepper.
Pour off fat.
Add remaining ingredients.
Simmer 10 minutes.
Stir often.
In a large pot, brown beef, onion and pepper until lightly sauteed.
Pour off fat.
Add remaining
ingredients, except cheese. Simmer 10 to 15 minutes. Serve with cheese to sprinkle on top.
Serves 6.
(For the bean mix you can add to or take away
Brown the beef and onion together. Add the taco seasoning. Mix all
together and heat.
Mix all the ingredients and put in a crock-pot to keep warm.
Pour over tortilla chips and top with Monterey Jack and Colby cheese, shredded up.
Brown ground beef with the chopped onion and drain fat; add taco seasoning to ground beef.
Pour mixture in a large saucepan and add the remaining ingredients (undrained).
Simmer for 30 minutes.
Pour taco soup over individual servings of tortilla chips.
Brown ground beef and onion together; drain.
Add corn with its liquid, stewed tomatoes, chili beef soup, tomato soup, chopped olives and taco seasoning.
Simmer together for 1 hour.
Serve.
Brown hamburger, add the remaining ingredients.
You can add more or less water depending on desired thickness. Corn, chopped olives and green beans may also be added.
Serve with grated cheese, sour cream and corn chips.
Brown beef.
Add salt and pepper and drain grease.
Add taco mix (do not add water).
Add tomatoes and Mexican tomatoes, cutting into small pieces.
Add tomato soup.
Add kidney beans and corn.
Mix and bring to a boil.
Brown the meat with the onions in an 8-qrt stockpot.
When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.
If freezing, let cool completely and pour into freezer bags. First mark the bags with \"Taco Soup, Reheat to Serve\" and the date.
I usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.
Brown onion with ground beef.
In large soup pot add remaining ingredients.
Heat together and simmer 15 minutes.
Pour soup, water and salsa in a saucepan.
Heat over medium heat.
Heat through, stirring occasionally.
Serve in bowls with tortilla chips.
Sprinkle with onions, cheese and a spoonful of sour cream.
Yields 2 servings.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Mix first 10 ingredients.
Pour into a large baking pan.
Top with onions the last 15 minutes.
Bake at 350\u00b0 until bubbly, about 45 minutes.
Serves up to 15.
Fry hamburger; drain grease.
In large pan, put can tomato soup, can stewed tomatoes, mixed vegetables (juice and all).
Dump in envelope of onion soup.
Add hamburger.
Cook on top of stove on medium heat until hot.
Serves 6.
Preheat oven to 350\u00b0.
Grease and flour two 8-inch round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can of soup.
Beat on medium speed for 2 minutes.
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans and bake at 350\u00b0 for 30 to 35 minutes.
Let stand in pans 10 minutes.
Remove and cool on rack.
Frost with your favorite white frosting.
Preheat oven to 350\u00b0.
Grease and flour a 9-inch pan.
In a large bowl, sift ingredients.
Add shortening and 1/2 can of soup. Beat until smooth.
Fold in nuts, raisins, remaining soup and eggs.
Beat until smooth.
Bake 1 1/4 hours.
Cool in pan 10 minutes.
Turn onto rack and cool completely.
Frost.
Wipe 1/2 teaspoon margarine onto a paper towel and spread over inside of a casserole dish (throw towel away).
Pour can of soup into the casserole.
In a small bowl, mix 1 cup Bisquick and 1/3 cup milk.
Pour over top of soup in the casserole dish.
Bake uncovered in oven at 350\u00b0 for 10 to 15 minutes or until golden on top.