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 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 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.
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
ook this all in the soup pot for a one pot
(this is used to thicken soup).
Heat diced onion in
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.
Saute onion and garlic in oil until soft.
Add next seven ingredients and simmer for 30 minutes.
Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
Leftovers freeze well and are great for lunches.
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.
Drain and rinse first six ingredients in a large colander.
Put in a crockpot or large pot.
Add all other ingredients, stirring to mix well.
Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.
Brown meat and drain.
Add all other ingredients in a soup pot or crockpot.
Cook thru until all ingredients are warm.
Add water to desired consistancy.
If using a crockpot, the longer you cook it the thicker it will get.
Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours.
Prior to serving, stir in fresh cilantro.
On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.
Brown meat and onion. Add taco seasoning and ranch dressing. Add all other ingredients. Simmer for several hours.
Can use a crockpot.
Brown the ground beef and onion together.
Drain and put in crockpot.
Add the corn, hominy, pinto beans, red kidney beans, tomatoes and green chili, chopped tomatoes.
(DO NOT DRAIN THE VEGETABLES.)
Just open and dump in.
Add ranch dressing mix (dry), the taco seasoning (dry).
Stir together and cook at least 2 hours.
Brown and drain ground beef along with onions. Add remaining ingredients, including the juices. Cook in crockpot about 1 hour, or until flavors blend. Garnish with taco chips, cheese and sour cream.
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.
Brown meat with onions, drain grease. Put in crockpot. Add all remaining ingredients, (do not drain juice). Cook on High 1 1/2 hours, stirring occasionally, then switch to low, to keep warm for serving. Can also be cooked in a large pot on stove.
Pour all ingredients into crockpot. Cook on low - uncovered for 4-6 hours. Serve with fritos/tortilla chips, sour cream and shredded cheese.
Place meat in bottom of 4 quart crockpot. Top with onions, tomatoes, and taco seasoning.
Cover and cook on low 5-6 hours.Stir in instant rice, corn and red bell pepper. Cover and cook for 20-30 minutes (until rice is cooked).
Optional: Top with shredded cheese, sour cream, and lettuce. Serve!