Best Chunky Chili Taco Soup Recipes

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CHUNKY TACO SOUP



Chunky Taco Soup image

I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! -Evelyn Buford, Belton, Missouri

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro

Steps:

  • In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1017mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 18g protein.

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

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.

CHUNKY TACO SOUP



Chunky Taco Soup image

This easy taco soup is full of flavor. It tastes even better the second day. Note: If you want it more soupier you can add another small can of tomato sauce.

Provided by FDADELKARIM

Categories     Black Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 lb lean ground beef or 3/4 lb diced boneless skinless chicken breast
2 (15 ounce) cans low-sodium black beans, do not drain
1 (15 ounce) can small red beans or 1 (15 ounce) can kidney beans, drained
1 (10 ounce) can Rotel tomatoes & chilies, do not drain
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) packet taco seasoning (use Regular or Hot & Spicy)
1 (1 ounce) packet ranch dressing mix
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon salt
shredded sharp cheddar cheese, to serve
sour cream, to serve
tortilla chips, use for dipping

Steps:

  • Brown the hamburger or chicken in a large pot then drain the excess grease.
  • Add all the ingredients except the cheese & sour cream. Simmer for 10-15 minutes on medium-low heat.
  • Ladle the soup into bowls then top with sour cream & cheese. Serve with tortilla chips.

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

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

EASY TACO SOUP WITH GROUND BEEF



Easy Taco Soup with Ground Beef image

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

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

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

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