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
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!
o boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut
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.
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.
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.
o boil.
Add tomatoes, Rotel, taco seasoning, and shredded beef.
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.
Brown ground beef and onions in frying pan.
Mix all other ingredients in soup pot and add taco seasoning and ranch seasoning. Once ground beef is brown, add to soup mixture and bring to a boil. Simmer until soup reaches desired consistency.
Place Fritos and shredded cheese in each bowl and pour soup over -- EAT!!
Saute hamburger and onion together until cooked. Drain. Combine hamburger, taco seasoning, ranch dressing mix, beans, hominy, green chilis, rotel and diced tomatoes in large crock pot. ( Do NOT drain any of the canned items). Cover and cook on low all day in crock pot.
Top each individual serving with grated cheese, dollop of sour cream, sliced avacado and frito corn chips.
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 meat then drain.
Add taco seasoning and ranch dressing mix, mix thoroughly.
Then add hominy, pinto beans, cream corn and Rotel tomatoes, stir together.
Simmer over low heat till bubbly.
Serve with tortilla chips and cheddar cheese.
Chop onion and brown with ground beef.
Add tomatoes, Rotel, beans and hominy and stir well.
Add taco mix and ranch dressing. Salt to taste.
Cook, over medium heat, for 30 minutes.
Serve with tortilla chips.
Brown meat and onions.
Add remaining ingredients, except cheese and chips.
If soup seems too thick, add 1 cup water.
Simmer, covered for 30 to 45 minutes.
Spoon into bowls.
Sprinkle cheese and chips on top.
Serve while hot.