Taco Bean Soup My Version Recipes

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



My Version of Taco Soup (With Hominy and Lima Beans) image

I like this cause you just toss everything together in a pot or a slow cooker and that's it. You can switch out any beans, and switch out corn for hominy. However, this is the way we like it at our house. I use as many low sodium or no salt products I can find, just to control the sodium content. This soup is spicy made like this recipe. To tone down the heat, use the mild or Mexican Rotel and mild chili beans. I make my own taco seasoning too (recipe is posted), so I swap that out for the envelope to taste. The leftovers freeze very well!

Provided by CookingBlues

Categories     Chicken Breast

Time 1h20m

Yield 1 1/2 cup, 10 serving(s)

Number Of Ingredients 13

1 lb chicken, ground
1 onion, diced
1 bell pepper, diced
1 (14 ounce) can diced tomatoes, petitie dice
2 (10 ounce) cans Rotel tomatoes & chilies, hot
1 (8 ounce) can no-salt-added tomato sauce
1 (14 ounce) low sodium chicken broth
1 (16 ounce) can hot chili beans
1 (15 ounce) can frozen baby lima beans
1 (15 ounce) can yellow hominy, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
1 (1 1/2 ounce) envelope low-sodium taco seasoning
1 (1 ounce) envelope dry ranch dressing mix

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 :).

Nutrition Facts : Calories 389.8, Fat 8.4, SaturatedFat 2.3, Cholesterol 34, Sodium 518.8, Carbohydrate 55.6, Fiber 12.6, Sugar 3.2, Protein 24.6

SLOW COOKER TACO BEAN SOUP



Slow Cooker Taco Bean Soup image

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Provided by Janelleh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 4h25m

Yield 10

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

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.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g

SIMPLE TACO SOUP



Simple Taco Soup image

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

TACO BEAN SOUP - MY VERSION



Taco Bean Soup - My Version image

My family loves tacos any way we can get them. I came up with this version which is similar to a chili but taste like tacos. It is very easy and tasty.

Provided by Dana Ramsey

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 13

1 lb bulk pork sausauge - can be either original, sweet or hot
1 lb lean ground beef
1 envelopoe if low sodium taco seasoning
4 c water
2 can(s) (16 oz. each) kidney beans, rinsed and drained
2 can(s) (15 oz. each) pinto beans, rinsed and drained
1 can(s) (15 oz. each) black beans, rinsed and drained
1 can(s) (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
2 c frozen corn, thawed
2 can(s) (14.5 oz. each) stewed tomatoes
2 can(s) (14.5 oz. each ) mexican diced tomatoes, undrained
1 jar(s) (16 oz.) chunky style salsa
optional toppings: sour cream shredded cheese and sliced black olives

Steps:

  • 1. In a soup kettle, cook sausge and beef over medium heat until no longer pink; Drain. Add taco seasoning and mix well. Stir in the water, beans, corn, tomatoes, and salsa. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until heated through stirring occasionally. Garnish with sour cream, cheese, and olives (optional).
  • 2. Note: When I created this I used my own stewed tomatoes and salsa. My salsa contains corn so I only put in one cup of corn. If you can then use your own as it will be that much better.
  • 3. Additional Note: You can also put this in your crockpot on low for 8 hours. Just cook the meat and then add everthing to your crockpot. Can get this ready the night before and just plug in before heading out to work or starting your busy day. It freezes well also.

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