CHEESY TACO SOUP
You haven't had taco soup until you try this CHEESY Taco Soup version! This 30 minute, ONE POT Cheesy Taco Soup recipe is the ultimate comforting soup packed with all your favorite taco flavors and is SO easy and great for crowds! Say hello to a new family favorite!
Provided by Jen
Categories Soup
Time 30m
Number Of Ingredients 26
Steps:
- Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. Brown the meat with onions until meat is cooked. Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.
- Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce and chicken broth. Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.
- Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.
- Serve with tortilla chips/fritos and additional garnishes as desired.
CHEESY TACO SOUP
This easy, Cheesy Taco Soup is a completely satisfying, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'! It's loaded with wonderful flavors and textures that make it one of our go-to meals during the cooler months. Plus, I can have it ready in under 30 minutes, with minimal fuss, which is a huge help on busy, blustery days.
Provided by Amy Nash
Categories Soup
Time 30m
Number Of Ingredients 29
Steps:
- In a large pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked. Add all of the spices and seasonings, chopped bell pepper, and garlic and stir well to combine. Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.
- Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Over low heat, stir in the cubed, softened cream cheese until completely melted. Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.
- Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add both texture as well as flavor to the soup.
Nutrition Facts : Calories 339 kcal, Carbohydrate 13 g, Protein 28 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 1059 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CROCK POT TACO RICE SOUP RECIPE
Need a budget friendly soup? Try Crock Pot Taco Rice Soup Recipe made from leftovers. The slow cooker does all the work and dinner is ready fast.
Provided by Eating on a Dime
Categories Main
Time 4h5m
Number Of Ingredients 12
Steps:
- Place all the ingredients except for the rice in a crock pot.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
- Serve with your favorite toppings and enjoy!
Nutrition Facts : Calories 432 kcal, Carbohydrate 48 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1517 mg, Fiber 9 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY CHEESY TACO SOUP
Cheesy Taco Soup is so simple to throw together and is loaded with taco inspired ingredients. The cheesiness takes this soup to the next level of delicious and will be loved by the entire family!
Provided by Alyssa Rivers
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat add the ground beef. Cook and crumble until no longer pink and drain the grease.
- Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth.
- Add in the Velveeta cheese OR the shredded cheddar cheese. Stir together and bring to a boil. Reduce heat to medium low and let simmer for 2-3 minutes to let the flavors blend and serve with desired toppings.
Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 23 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1164 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
CHEESY PORK TACO RICE
This one-pan Mexican dinner, cheesy pork taco rice with roasted corn, chiles, onion, and salsa, is super quick, easy, and has fabulous flavor! Serve with sour cream.
Provided by Culinary Envy
Categories World Cuisine Recipes Latin American Mexican
Time 1h6m
Yield 6
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
- Reduce oven temperature to 425 degrees F (220 degrees C).
- Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
- Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
- Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
- Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 15.6 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 7.2 g, Sodium 533.3 mg, Sugar 4.9 g
CHEESY WILD RICE SOUP
We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice specified in the original recipe with a boxed rice mix to make it even faster. -Lisa Hofer, Hitchcock, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.
Nutrition Facts : Calories 464 calories, Fat 29g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1492mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESY RICE TACO SOUP
Very easy and warming soup that is even more delicious as leftovers! After browning the meat and onions, you basically just dump cans into the soup.
Provided by amymhart
Categories < 30 Mins
Time 30m
Yield 6-8 bowls soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, cook beef and onions until beef is browned and onions are tender; drain. Stir in tomatoes, beans, corn, tomato sauce, water, uncooked rice, and taco seasoning. Simmer for 15 minutes. Garnish with cheese.
Nutrition Facts : Calories 462.6, Fat 19, SaturatedFat 8.7, Cholesterol 71.2, Sodium 613.9, Carbohydrate 47.4, Fiber 8.5, Sugar 7.5, Protein 28.1
CROCK POT CHEESY TACO SOUP
A warm and spicy soup, filled with beans, corn, tomatoes, taco seasonings, and cheese--topped off with your favorite taco toppings. This is great for football game watching or just plain eatin' on a cold wintry day!
Provided by Theresa P
Categories Chicken
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and onion in a large skillet.
- Drain.
- Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
- Cook on low for 4-5 hours, or until heated through and cheese is melted.
- Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapeños, shredded cheddar cheese, salsa, etc.
Nutrition Facts : Calories 754.9, Fat 38.8, SaturatedFat 21, Cholesterol 141, Sodium 3404.1, Carbohydrate 60.7, Fiber 10.2, Sugar 23.9, Protein 43.5
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