Best Chili Taco Zucchini Soup Recipes

SIMPLE TACO SOUP

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.

EASY TACO SOUP RECIPE

Steps:

• Combine the ingredients for the taco seasoning.
• In a Dutch oven, heat oil. Once hot, sauté ground meat breaking it up as it's cooked, lightly season with the taco seasoning.
• Meanwhile, finely chop the onion. Cube the red pepper, green pepper and tomatoes.
• Once the meat is browned, add the remaining ingredients and seasonings. Turn heat to low and cook 12-15 minutes. Serve soup hot with desired toppings.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

ZUCCHINI TACO SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
• Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.

TACO CHILI SOUP

Steps:

• In a large Dutch oven, heat oil over medium heat. Cook onion, poblano, and jalapeños for five minutes or until softened. Stir in diced tomatoes and chicken broth, chicken, and pinto beans. Reduce heat and simmer for 20 minutes. Stir in cilantro.

ZUCCHINI CHILI

Steps:

• Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
• Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
• While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
• To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
• Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

CHUNKY CHILI TACO SOUP

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.

ZUCCHINI CHILI

Steps:

• In a large pot or Dutch oven, add 1 Tablespoon of oil and cook zucchini for about 5 minutes, until tender firm.
• Remove zucchini from the pan and set aside.
• In the same pan add ground beef, onion and green bell pepper.
• Cook until beef is cooked through and onion and pepper are soft.
• Add taco seasoning, coriander, oregano and tomato paste. Mix well.
• Add beef broth , salsa and green chilies. Bring to a simmer, cooking for 10 minutes.
• Add zucchini and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
• If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
• Serve with cheese, sour cream, green onions and Fritos.