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.
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.
cook hamburger and onion until done in big pot.
Drain grease off and add taco seasoning as packet says.
When done add ro-tel tomatoes,stewed tomatoes,pinto beans, hormel chili and velveeta. Cook on medium heat stirring occationaly(making sure cheese doesn't scorch) until cheese is completely melted.
Remove from heat and stir in sour cream. Serve with buttered dinner rolls.
Brown ground beef and onion.
Add taco seasoning and mix well. Then add remaining ingredients.
Bring to a boil.
Then simmer 20 to 30 minutes.
Brown ground beef and drain.
Add onions and saute.
Stir in juice and taco seasoning.
Then add corn and chili.
When hot, serve with chips, cheese, and sour cream.
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
Brown meat in extra large pot and do not drain the meat. You need all the space for the soup.
You will want to cook the diced onion and garlic into the meat before adding all the other ingredients.
Open all cans and packages and dump them into the pot with the meat.
Bring to a simmer and cook for 1 hour.
Makes great left overs and freezes wonderfully.
ixture to skillet, stir dry taco seasoning mix into meat mixture
Brown ground beef, drain.
In a pot mix together, cooked ground beef, corn, black beans, ranch packets, taco seasoning, Rotel and water.
Bring to a boil for 5 minutes stirring occasionally.
Cook on low for 20-25 minutes.
Serve hot. Top individual bowls of soup with a dollup of sour cream and shredded cheddar cheese.
Dip tortilla chips in soup.
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.
Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400\u00b0 for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
Yield: Makes 10 cups.
Mix taco seasoning and dip mix in with ground beef. Combine all ingredients. Cover and cook. The soup can be spicy, so diced tomatoes can be substituted for part of the Rotel tomatoes.
Brown chicken pieces in Dutch oven.
Add all other ingredients and simmer for 45 minutes.
Serve with grated cheddar or Monterey jack cheese and sour cream.
In a large pot or wok, brown ground beef.
Drain and return meat to pot.
Add onions, garlic and spices to drained beef and saute until onions are translucent.
Add cream cheese, stirring until meat is coated.
Add Rotel, broth, cream, Splenda packet and simmer gently for 5-10 minutes or until flavors combine to your liking. (I like to let mine simmer a bit longer, which really allows the flavors to meld.).
Season with salt and pepper to taste.
Garnish with diced avocado.
In a large heavy boiler brown ground chuck and drain well. Stir in taco and ranch dressing mixes and stir well.
Add Rotel, hominy and beans and stir.
Add diced tomatoes if you want them. Heat to a simmer and it is ready to serve but it is better if you simmer it for a few minutes; or you can put it in a slow cooker. This soup is very thick and very good.