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
Chop onion, combine with ground beef. Brown and drain the ground beef.
Dump all of the cans, undrained into a 3 quart pan along with the taco and dressing packets and ground beef and onion. Stir to combine and heat on medium heat until a low boil has been achieved.
At this point, it is ready to serve. Additionally, you may let the mixture simmer until reduced and you may enjoy this dish as more of a chili instead of a soup.
For a real dump and go, this is a real hit with our family. Enjoy!
Saute onions in skillet sprayed with nonstick spray. In large soup pot adding the tomatoes.
Next add the refried beans
Then add all the other ingredients along with sauteed onions.
Stir well.
Bring to simmer, allow to simmer for at least 1 hour.
Remember: do not drain the beans, do drain the corn if canned.
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.
Saute onion with vegetable oil cooking spray.
When softened, combine all other ingredients.
Cook until heated through.
Serve immediately.
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 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.
Mix all together.
Use all the juices in the cans.
Rinse out each bean can with 1/2 can water to soup.
Simmer about 1 1/2 hours.
Freezes well.
Add more water for thinner soup.
You will need a 5 quart pot to cook this soup in or 2 smaller pots.
Recipe can be halved.
e using a Vitamix the soup will be steaming after 5
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 meat and onions and drain.
Mix ranch dressing and taco seasoning into meat.
Without draining, add all of the other ingredients.
Simmer 1 hour. Serve with any appetizer or side dish.
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 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 meat and onions, drain off any grease.
Mix water, ranch dressing mix and taco seasoning into meat.
Drain and rinse beans, add to meat along with all other ingredients.
Cover and simmer for 45 minutes.