Corn Hominy And Black Bean Taco Soup Recipes

MY VERSION OF TACO SOUP (WITH HOMINY AND LIMA BEANS)

Steps:

• Cook the ground chicken, diced onion, and pepper together until the chicken is done. I cook this all in the soup pot for a one pot meal -- less clean up!
• Add the remaining ingredients into the soup pot. NOTE: I use frozen baby lima beans, and measure them in an empty bean can. I use one can of frozen beans for the recipe, but feel free to sub out another bean. I also add 2 of the tomato sauce cans full of water to the pot at this time.
• Bring to a boil and stir this all together, and reduce the heat to simmer.
• Cover the pot and simmer on medium heat for about 60 minutes.
• ALSO: you can put everything into a crockpot on low for about 6-8 hours or on high for about 3-4.
• Topping Ideas: tortilla chips, shredded cheese, diced avocado, pico de gallo, sour cream, or all of the above :).

TACO SOUP III

Steps:

• In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
• Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
• Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

SLOW COOKER TACO BEAN SOUP

Steps:

• Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.

BLACK BEAN TACO SOUP

Steps:

• In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
• Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

RANCH TACO SOUP

Steps:

• Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Steps:

• For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
• Chop onion. Add all remaining ingredients EXCEPT SALT.
• Simmer for about 20 minutes and salt to Taste.
• Garnish bowl with shredded cheese and sour cream.