Friday, September 16, 2016

Taco soup, anyone?

Image: http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/66/picUKkMFA.jpg

I am absolutely LOVING the recent drop in temperatures here in CT. I am thinking ahead to Saturday supper, which is soup/sandwich night here. This gives me a bit of a reprieve from cooking, allows me to use up some leftovers thereby avoiding food waste, and helps my budget immensely.

My thoughts are turning to making (for the first time) a taco soup. For inspiration, and to use up, I have chicken broth, leftover keral corn,  leftover taco filling of black beans/ground chicken breast/homemade salt free taco seasoning, leftover chopped tomatoes. I have all sorts of additional beans I can use, along with garlic, onions, tomatoes.

Does anyone have a TNT taco soup recipe to share? TIA!

10 comments:

meme said...

I dont have a recipe to share - but that bowl of soup looks so good ~

Kathy said...

I made taco soup this week too. I have toppings like sour cream, cheese etc.
We like this recipe: http://theprudenthomemaker.com/taco-soup

mikemax said...

I don't have a recipe, either, but I'd just throw together what you have, and I'll bet it's going to be good. Taste as you go and add whatever you think it needs. I was just eating some taco chips, and they'd be de-lish floating on top of the bowls.

Bobbie said...

I've been making this version from Southern Living Magazine for over 15 years:

2 cans pinto beans, rinsed and drained
2 cans stewed tomatoes
2 cans of water
1 can corn, drained
1 can Rotel
1 package Hidden Valley Ranch dressing
1 package taco seasoning
2 t. chili powder
2 lbs. ground beef
1 small onion, chopped

Brown ground beef with chopped onion; drain fat. Dump everything else into the pot. Bring to a boil, then lower heat and simmer for 40 minutes (I chop up the stewed tomatoes a bit before serving).

I serve with shredded cheese and tostitos. I've also started serving it over pasta. Makes a ton. Freezes well.

Belinda said...

We use this one from Get Rich Slowly...

http://savingmoneyinmytennesseemountainhome.blogspot.com/2013/01/taco-soup.html

Taco Soup

Ingredients:
1 pound ground beef, browned and drained
2 large yellow onions, diced and cooked with ground beef
7 cups water (or use beef broth and omit concentrate below)
1 can (about 15 ounces) corn kernels (I drained both cans first)
2 – 3 cups potatoes, diced (This is not enough potatoes, so I used about 8 cups for a double batch)
7 oz. can of diced green chilies (I omitted this because I used a generic can of Rotel in place of one can of tomatoes)
1 package Taco seasoning (I used my homemade version)
1 can (about 15 ounces) diced tomatoes (I used one can of Rotel and one pint size jar of my homegrown/home canned tomatoes)
1 can condensed cheddar cheese soup (This is the Campbell's Cheddar Cheese Soup - I picked this up on sale last week for 99¢ per can and is much cheaper than an 8 ounce block of cheddar cheese)
2 tbsp. beef broth concentrate such as “Better than Bouillon” (I just used regular beef bouillon)
1 can (about 4 ounces) sliced black olives (I use more than 4 or 8 ounces as we love black olives and I buy them inexpensively in the Institutional size cans from Sam's Club)

Directions:
In a large pot combine water, corn, and potatoes and bring to a boil. (I just boil the potatoes with the water and add the corn later just long enough to heat through. There is no reason to boil the corn with the potatoes.)
Simmer 20 minutes.
Add green chilies, taco seasoning, tomatoes, and cooked ground beef & onions. (I browned the ground beef in my skillet along with the onions and then I added the tomatoes and taco seasoning. After the potatoes were done I added those to the ground beef mixture.)
Simmer 15 minutes more.
Add cheese soup, olives, and beef bouillon.
Simmer 5 more minutes.
Makes 10-12 two-cup servings.

Anne in the kitchen said...

That looks so good! We are still a few weeks away from soup weather. Can't wait!

Ms. Sandie said...

I'm with you, I love the cooler temperatures and more options for cooking with my slow cooker. I've never made a taco soup but it sounds good in something on my try. I do make chicken tortilla soup that I put a lot of cumin in it. Sometimes curried chicken soup. This morning I took frozen pork ribs stock and the leftover meat from a few ribs that I had browned again with some onion threw them in the crockpot fresh carrots more onion and I'll put some Israeli croutons on top

thyme2save said...

Weather does not affect our eating soup. It's an all-year meal. It was 95-degrees the past 2 days in Memphis, and one day was a soup day. Summer is far from over here. Your taco soup looks perfect to me.

Linda said...

It was 98 degrees here!

Carrie A. said...

1lb ground beef
16 oz can diced tomatoes (I usually use a can of title)
1 can black beans
16oz can cream style corn
8oz can tomato sauce
1 taco seasoning pkt

Brown meat and drain
Add all other ingredients (UNdrained)

Simmer for 30 min in stovetop or cook on low in crock pot for 3 hrs.

We serve ours over rice and garnish with sour creAm and shredded cheddar