BEER TACO SOUP
I found this recipe on a different site. If you choose, you can use instant taco seasoning. I like to make my own and I have included the recipe to do so.I make soup for my boyfriend weekly and this is, by far, is his favorite! Enjoy!!
Provided by aebrady0576
Categories Chicken Breast
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
- Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
- Set crock pot on low and covered for 5 hours.
- Remove the chicken breast and let them cool off for a couple of minutes.
- Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
- Serve topped with Mexican cheese and sour cream. YUMMY!
EASY TACO SOUP WITH GROUND BEEF
A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.
Provided by thehungryscientist
Categories Taco Soup
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
- Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
- Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg
SIMPLE TACO SOUP
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
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
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.
SLOW COOKER CHICKEN TACO SOUP
This is very good on a cold night.. My Family loved this one..
Provided by vicky hunt
Categories Chicken Soups
Time 7h10m
Number Of Ingredients 12
Steps:
- 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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