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.
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 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.
Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
depending on desired consistency of soup and the type of bread
ook this all in the soup pot for a one pot
Brown meat along with bell pepper in large skillet.
Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
Combine all the ingredients in a large crock pot and mix well.
Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
Brown ground beef and onion in a large skillet.
Drain.
Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
Cook on low for 4-5 hours, or until heated through and cheese is melted.
Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapenos, shredded cheddar cheese, salsa, etc.
In a large pit, cook the beef, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in taco seasoning and water; cook and stir for five minutes or until liquid is reduced.
Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or unti heated through. Top each serving with 1 T tomato and cheese and 2 tsp green onions and sour cream. Top or serve with baked tortilla chips if desired.
Brown hamburger and onion in large pot.
Add the seasoning packets with one cup of water to browned meat and onion.
Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Brown hamburger with onion. Drain.
Add taco seasoning. Combine meat mixture with all remaining ingredients.
Simmer 20 minutes.
Serve with Cheddar cheese, sour cream, crushed corn chips and chopped avocado.
Let each person create their own. Delicious and fun!
First, cook ground beef and onion together until meat is browned. Drain fat. Stir ranch dressing mix and taco seasoning into beef (may need to add a little water). Add remaining ingredients and simmer for up to 2 hours. Garnish with desired ingredients and serve.
In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes. Add milk and worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and chile peppers. Cover an chill for 4 to 24 hours.
Shape cheese mixture into a log about 9 inches long. Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture. Let stand for 15 minutes before serving. Serve with tortilla chips.
e using a Vitamix the soup will be steaming after 5
Brown hamburger and onion, drain.
Add to the hamburger and onion the rest of the ingredients.
Stir.
Heat and let simmer an hour to let flavors combine. (great for the crockpot).
Enjoy by topping with fritos, shredded cheddar cheese and sour cream.
Brown ground chuck and onions in large fry pan.
Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
This recipe makes a lot of soup, and it is even better the second day, if there is any left over.