Best Chili Taco Zucchini Soup Recipes

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

Ingredients

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.

EASY TACO CHILI SOUP/STEW

Easy Taco Chili Soup/Stew image

A YUMMY recipe, indeed! Great for a cold winter night! Make a double batch because it freezes well. Everyone ALWAYS loves this recipe. It's the consistency of chili and is wonderful served with tortilla strips or over rice! Top with grated cheese for a perfect treat! For weight watchers followers, 1 cup = 2 points!

Provided by BeePeachy

Categories Stew

Time 1h15m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 large onion
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can chili hot beans
1 (15 1/4 ounce) can whole kernel corn
1 (14 ounce) can Mexican-style stewed tomatoes
1 (14 ounce) can stewed tomatoes (regular flavor)

Steps:

Brown meat and onions, drain. Mix in Hidden Valley Ranch & Taco Seasoning mix. Then, without draining the cans, add all of the additional ingredients. Simmer for at least 1 hour (better if you have 2!) or place in slow cooker for the better part of the day. The longer it cooks, the better it is!
Don't forget - It freezes well so make a double batch!
Serve with Baked Tostitos chips, over rice or alone! Top with your favorite grated cheese or sour cream. YUM!

CHUNKY CHILI TACO SOUP

Chunky Chili Taco Soup image

Make and share this Chunky Chili Taco Soup recipe from Food.com.

Provided by B B Adams

Categories Black Beans

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs ground beef
1 large onion, chopped
1 (28 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can black beans, undrained
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans, undrained
2 (7 ounce) cans white shoepeg corn, undrained
2 envelopes taco seasoning mix
taco cheese, Finely shredded
tortilla chips, crushed

Steps:

Brown meat and onions.
Add remaining ingredients, except cheese and chips.
If soup seems too thick, add 1 cup water.
Simmer, covered for 30 to 45 minutes.
Spoon into bowls.
Sprinkle cheese and chips on top.
Serve while hot.

Nutrition Facts : Calories 333.5, Fat 12.4, SaturatedFat 4.6, Cholesterol 51.4, Sodium 262, Carbohydrate 33.3, Fiber 9.6, Sugar 3.1, Protein 23.7

SPICY ZUCCHINI SOUP/CHILI

Spicy Zucchini Soup/Chili image

A zippy twist on a basic zucchini soup recipe. Easy to make in a crock pot or stovetop and delicious taste! Adjust the amount of jalapeno you add to your desired heat, we like it nice and spicy.

Provided by CARML mama

Categories Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground Italian sausage
2 zucchini, diced
32 ounces canned diced tomatoes
2 tablespoons tomato paste
3 cups water
3 teaspoons beef bouillon (can substitute 3 cups beef broth in place of water and boullion)
2 stalks celery, chopped
1 (14 1/2 ounce) can black beans, drained and rinsed
1 medium onion, diced
1 (4 ounce) can chopped jalapenos
2 teaspoons italian seasoning
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
Serve with crusty bread or noodles and enjoy!

Nutrition Facts : Calories 288.2, Fat 16.2, SaturatedFat 5.6, Cholesterol 32.4, Sodium 888.4, Carbohydrate 20.6, Fiber 6.1, Sugar 6.5, Protein 16.3

CHILI-TACO ZUCCHINI SOUP

Chili-Taco Zucchini Soup image

I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.

Provided by Sharon Colyer

Categories Vegetable Soup

Time 55m

Number Of Ingredients 17

Ingredients

3-4 can(s) (14 1/2 oz. each) vegetable broth*
2 can(s) (14 1/2 oz. each) stewed tomatoes
2 can(s) (15 oz. each) tomato sauce
1 large onion, chopped
2 stalk(s) celery, chopped
1 pkg (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
1 can(s) (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
1/2-1 can(s) mild green chilies or spicy if preferred (optional) freeze any leftover chilies
1-2 medium zucchini, halved lengthwise & sliced
1 medium yellow squash, halved lengthwise & sliced
1 c fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
1/4 tsp garlic powder
salt and pepper to taste (optional)
hot sauce to taste (optional)
TO MAKE NON-VEGETARIAN
2 c cooked chicken or turkey
*change broth to chicken or turkey broth, if preferred

Steps:

1. In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
2. Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings. *If adding cooked chicken, add when adding last vegetables.