Anyone know how to make Taco Soup??? Thanks alot?

Answer 1

Taco Soup #1
INGREDIENTS:

* 1 pound lean ground beef
* 1 can (15 ounces) kidney beans
* 1 can (11 to 15 ounces) whole kernel corn, drained
* 1 10 oz can Rotel tomatoes
* 1 envelope taco seasoning
* 1 (28 oz) can tomatoes
* 1 sm can chopped chile peppers (4 ounces)
* 1 can (15 ounces) pinto beans
* 1 envelope Hidden Valley Ranch Dressing

PREPARATION:
Brown the ground beef; drain well. Add remaining ingredients and stir. simmer in slow cooker on LOW for 6 to 8 hours. serve with tortilla chips or Mexican cornbread.

Soup #2
Taco Soup
2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed


1. Brown meat and onions.
2. Add remaining ingredients, except cheese and chips.
3. If soup seems too thick, add 1 cup water.
4. Simmer, covered for 30 to 45 minutes.
5. Spoon into bowls.
6. Sprinkle cheese and chips on top.
7. Serve while hot.

Or #3
Easy Taco Soup Recipe


Two chicken breasts

4 c. chicken bouillon

1 tbsp. oil

1 large onion, chopped

1 green bell pepper, chopped

1 carrot, peeled and sliced

2 tsp. garlic salt

2 tsp. chili powder

2 tsp. cumin

1 can chopped tomatoes

1 can white kidney beans

1 can yellow corn, drained (optional)

1/3 c. uncooked rice

Cheddar cheese

Tortilla chips


In a large soup pot, make up the bouillon and simmer chicken breasts in it for 10

minutes or until tender. Remove chicken and reserve broth. Over medium heat, add

oil to pot and cook onion until soft but not brown (approx. 3 minutes). Add pepper and

carrots and cook for another three minutes. Stir in garlic salt, chili powder and cumin,

then add tomatoes and reserved broth. Simmer for 15 minutes or until vegetables are

tender. Add beans, rice, and corn to soup and cook for another 15 minutes. Just before

serving soup, cut chicken breasts into bite-sized pieces and add to the soup.

Cook until heated through. Serve garnished with cheddar cheese and tortilla chips.

(Note: this soup is delicious with or without the chicken chunks. For a more vegetarian
meal, simply start with the bouillon and leave chicken out.)

Answer 2

INGREDIENTS
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
DIRECTIONS
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil

Answer 3

Taco Soup:

1 pound ground beef
1 (15.5-ounce) can pinto beans
1 (15.25-ounce) can whole kernel corn
1 (14.5-ounce) can green beans
1 (15-ounce) can ranch beans, undrained
1 (14.5-ounce) can stewed tomatoes
1 (12-ounce) can beer
1 (10-ounce) can diced tomatoes and green chiles
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
5 (6-inch) corn tortillas
Salt

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° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.

Yield: Makes 10 cups

Answer 4

Taco Soup
1 lb ground beef, browned and drained
1 (28 ounce) can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 envelope ranch dressing mix
1 envelope taco seasoning
1 small onion
\
Combine all ingredients in slow cooker.
Cover.
Cook on low 4 to 6 hours.
Garnish individual servings with tortilla or corn chips, cheese and sour cream

Answer 5

Taco Soup

1 lb. ground beef
1 large onion, chopped
16oz. can mexican-style tomatoes
16oz. ranch style beans
16oz whole kernel corn, undrained
160z can kidney beans, undrained
16oz. can black beans, undrained
16oz. jar picante sauce
corn or tortilla chips
sour cream
shreded chedar cheese

1. Brown meat & onions in skileet. then drain.
2. Combine w/ all other vegetables & picante sauce in slow cooker
3. Cover. Cook on low for atleast 3-5 hours.
4. Serve withh corn or tortilla chips, sour cream, & shreded chheese as toppings.

Hope you Enjoy!

Answer 6

* 1/2 pound skinless, boneless chicken breasts, cut into bite-size pieces
* 3 1/2 cups fat-free chicken broth*
* 1 can (15 ounces) black beans, drained and rinsed
* 1 can (15 ounces) whole kernel corn,* drained
* 1 can (14 ounces) diced tomatoes,* not drained
* 1 can (4 ounces) diced green chiles
* 3 corn tortillas (6-inch), cut in eighths

1. In a medium saucepan, saute chicken for three minutes.

2. Add broth, beans, corn, tomatoes and chiles. Simmer for 10 minutes.

3. Add tortillas and simmer for an additional 10 minutes.

Answer 7

Taco soup from Cracker Barrel

1 can (16oz) enchilada sauce
!/2 lb ground beef (I like it with chorizo, it adds some spice and better flavor)
cron tortllias cut into strips and fried
1 onion diced
1 can (12oz) diced tomatoes

Fry ground beef season to taste. pour enchilada sauce and stewed tomatoes in a pan warm ad diced onions and ground beef. Place in bowls top with fried tortilla strips and garnish with a dab of sour cream.

Answer 8

Have you tried this. Make a can of Tomato soup, then add Nacho cheese doritos crumbled in it, little salsa, shredded cheese, and top with sour cream. I love it and it's quick and easy for the kids on cold days.

Answer 9

I have no idea what the real way is, but the lazy way is to add tortilla chips to your favorite soup...I guess you couldn't do it with any soup. It would taste good in chicken soup with avocados in it. Trust me avocados in chicken soup is delicious!