Best Texas Soup Recipes

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CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)



Crock Pot Texas Pozole (Mexican Pork and Hominy Soup) image

Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.

Provided by littleturtle

Categories     Clear Soup

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 3/4 lbs pork steaks, trimmed of fat (4)
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
2 cups chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 teaspoon ground cumin

Steps:

  • In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
  • Cut pork into bite sized pieces; sprinkle with salt and pepper.
  • Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
  • Cover and cook on low for 4-6 hours.

Nutrition Facts : Calories 405.7, Fat 14.4, SaturatedFat 4.7, Cholesterol 127.1, Sodium 706.8, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 45.8

TEXAS TWO STEP SOUP MIX IN A JAR



Texas Two Step Soup Mix in a Jar image

I make this up and keep on hand for busy days...tastes like you took a long time...you will need a wide mouth pint jar for this....

Provided by grandma2969

Categories     < 30 Mins

Time 30m

Yield 1 pint mix, 8 serving(s)

Number Of Ingredients 8

1 5/8 ounces brown gravy mix
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon dried onion flakes
1/2 teaspoon garlic salt
10 -12 tortilla chips, coarsely crushed
1 cup pasta, small to medium sized, uncooked

Steps:

  • Pour gravy mix into wide-mouth jar.
  • In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt.
  • Pour into jar to make second layer.
  • Add layers to tortilla chips and pasta to fill the jar.
  • Attach a gift tag with the following instructions:.
  • TEXAS TWO STEP SOUP.
  • Brown 1/2 lb ground beef in large saucepan. Add contents of jar and 7 cups of water; heat to boiling, stir in 1 (15 oz) can corn with red and green bell peppers and ` (16 oz) can chopped tomatoes.
  • Reduce heat, cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally.
  • Serve with crushed tortilla chips and shredded Monterey Jack cheese, & sour cream if desired.
  • Makes 8 servings.

TEXAS TACO SOUP



Texas Taco Soup image

A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.

Provided by Ben Neel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

3 pounds ground beef
2 onions, chopped
2 (15 ounce) cans pinto beans
2 (16 ounce) packages frozen corn kernels
3 (10 ounce) cans diced tomatoes with green chile peppers
6 serrano peppers, crushed
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

  • In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
  • Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

Nutrition Facts : Calories 605 calories, Carbohydrate 67.8 g, Cholesterol 82.4 mg, Fat 20.9 g, Fiber 16 g, Protein 40 g, SaturatedFat 7.7 g, Sodium 884.7 mg, Sugar 5.9 g

TEXAS CHICKEN TORTILLA SOUP



Texas Chicken Tortilla Soup image

This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!

Provided by Kim D.

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/4 cup vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 cups baby carrots
1 lb raw boneless skinless chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 (14 ounce) can tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese

Steps:

  • In a large stockpot, heat butter and oil over medium heat.
  • Add onions, jalapeno, garlic, carrots and raw chicken.
  • Simmer 5 minutes.
  • Stir in seasonings.
  • Add tomatoes and chicken broth.
  • Stir well and simmer for 1 hour, stirring occasionally.
  • To serve, crumble tortilla chips in the bottom of individual soup bowls.
  • Fill bowls with soup and top with cheese.

TEXAS TWO-STEP SOUP MIX RECIPE



Texas Two-Step Soup Mix Recipe image

Provided by mikeimmell

Number Of Ingredients 16

SEASONING JAR INGREDIENTS:
1 (1.61-ounce) package brown gravy mix
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 teaspoon dried parsley
20 regular-size tortilla chips, coarsely crushed
1 to 1 1/4 cups medium sized pasta (such as: wheels, macaronni, or shells)
ADDITIONAL INGREDIENTS NEEDED TO MAKE THE SOUP:
1/2 pound ground beef OR 1/2 pound ground turkey
7 c. water
1 (15.5-oz)can of rinsed blank beans
1 (15-oz) can corn with red and green bell peppers
1 (16-oz) can chopped tomatoes

Steps:

  • INSTRUCTIONS FOR PREPARING THE SOUP MIX: Layer ingredients in a small canning jar. Place a new lid on the jar and carefully tighten the band to seal the jar. Store the soup mix on your shelf until ready to use. INSTRUCTIONS TAG AND DIRECTIONS FOR PREPARING THE SOUP: Brown 1/2 pound ground beef OR 1/2 pound ground turkey. In a crockpot combine the following: Browned ground beef OR browned ground turkey Contents of seasoning jar 7 c. water 1 (15.5-oz)can of rinsed blank beans 1 (15-oz) can corn with red and green bell peppers and 1 (16-oz) can chopped tomatoes. Simmer a couple hours on high or until the pasta is fully cooked. Simmering the soup allows the seasonings to give their best flavor to the soup. Serve immediately. Enjoy !!

TEXAS BLACK BEAN SOUP



Texas Black Bean Soup image

This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. -Pamela Scott, Garland, Texas.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 609mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

TEXAS BEEF SOUP



Texas Beef Soup image

A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!

Provided by Kim Richard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 8h20m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 pound lean beef stew meat
1 tablespoon seasoning salt, or to taste
½ teaspoon ground black pepper
1 small onion, finely chopped
½ green bell pepper, finely chopped
2 ½ cups beef broth
1 (15 ounce) can mixed vegetables
1 (11.5 fl oz) can spicy vegetable juice cocktail

Steps:

  • Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
  • Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.

Nutrition Facts : Calories 306 calories, Carbohydrate 9.4 g, Cholesterol 65.7 mg, Fat 19 g, Fiber 3.6 g, Protein 23.4 g, SaturatedFat 6.3 g, Sodium 1124.2 mg, Sugar 2.5 g

TEXAS THICK & SPICY TORTILLA SOUP



Texas Thick & Spicy Tortilla Soup image

I came up with this after several attempts and still tweaking. Starting with a bland one I found in a cookbook and deleted and added until I got the taste and consistency I liked. Most of the ones I had tried were watery and bland. This is a hot soup. If you don't like hot and spicy, don't make it ,,, you won't like it. I'm from Texas where we like our women, chili and most everything else hot. To make it even hotter, add the whole can of Rotel and leave the Jalapeño seeds in. This will generously serve 6 people. Add garnish if you must or just pour it up and enjoy with a cool glass of iced tea or man beverage of your choice. You can use generic brands for the ingredients but if you are health conscious, check the labels for fat and cholesterol content. The generics I have looked at are usually higher in both compared to name brands.

Provided by Terpen

Categories     Chicken Breast

Time 1h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 13

1 (13 ounce) can shredded cooked chicken breasts, - 98% fat free
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalapeno, seeds removed and diced (3-inch )
2 garlic cloves, diced
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) can rotel
1 (14 ounce) can cream-style corn
1 (16 ounce) can refried beans, Fat Free
1 (10 ounce) can cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning
8 corn tortillas, cut into small triangular wedges

Steps:

  • Pour Chicken Broth into 6 quart stockpot.
  • Drain water from chicken, break apart and add to the broth.
  • Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
  • Add 1/2 of the can of Beans.
  • Add 1/2 of the can of Rotel.
  • Add remaining ingredients except for the Corn Tortillas.
  • Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
  • Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
  • Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

TEXAS TORTILLA SOUP



Texas Tortilla Soup image

Make and share this Texas Tortilla Soup recipe from Food.com.

Provided by bssagman

Categories     Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
1/4 cup oil
1 large onion, chopped
2 large jalapeno peppers, chopped and seeded
6 garlic cloves, minced
2 large carrots, diced
6 celery ribs, diced
1 1/2 lbs chicken breasts (i use boiled chicken and a lot more)
2 teaspoons lemon pepper
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon parsley
2 tablespoons cilantro
2 teaspoons Tabasco sauce
2 bay leaves
1/4 cup lime juice
4 cups chicken stock
tortilla chips

Steps:

  • Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
  • Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

TEXAS TWO BEAN SOUP



Texas Two Bean Soup image

Make and share this Texas Two Bean Soup recipe from Food.com.

Provided by TishT

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

2 cups onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup celery, diced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small fresh chili pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped and undrained
1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
1/4 cup barbecue sauce
salt
crushed tortilla chips
sour cream (optional)

Steps:

  • In a soup pot, combine the onions and garlic with the oil and salt.
  • Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
  • Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
  • Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
  • Add the black-eyed peas, your choice of beans, and the barbecue sauce.
  • Mix well, cover and simmer for 10 minutes.
  • Add salt to taste.
  • Garnish with crushed tortilla chips and sour cream on top if desired.

Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3

TEXAS STYLE CHICKEN TORTILLA SOUP



Texas Style Chicken Tortilla Soup image

My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!

Provided by SReiff

Categories     Clear Soup

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 19

1/2 green pepper, chopped
1/4 medium onions, chopped or 1 teaspoon minced onion
2 garlic cloves
2 tablespoons oil
28 ounces canned diced tomatoes
2 (14 ounce) cans chicken broth
1 (10 1/2 ounce) can tomato soup
2 cups corn
2 -3 cups cooked chicken, diced
3 teaspoons chicken bouillon granules, and seasoning
1/2 cup picante sauce
2 teaspoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
1/2 teaspoon lemon pepper (optional)
1 teaspoon salt (optional)
mozzarella cheese or cheddar cheese
tortilla chips, crushed

Steps:

  • In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
  • Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
  • Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4

TEXAS BBQ BRISKET SOUP



Texas Bbq Brisket Soup image

This is a awsome soup! Has everyting you could want in a meal, beans, vegetables, meat. We love it in the winter. It is a little time consuming, but well worth it

Provided by Lizzyliza

Categories     Stocks

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 lbs chopped beef brisket
2 cups pinto beans (already cooked or canned)
1 1/2 cups carrots, cut into chunks
1 1/2 cups yellow onions, diced
1 medium zucchini, diced
1 medium yellow squash, diced
2 tomatoes, chopped
1 bunch green onion, chopped
6 cloves garlic
1/4 cup cooking oil
6 quarts water
6 tablespoons barbecue seasoning
beef bones with marrow or short rib of beef, to make beef broth (canned just doesn't cut it!)
1/2-3/4 cup prepared barbecue sauce

Steps:

  • In a large pot, simmer beef bones, water, BBQ seasoning.
  • for 2 hours.
  • Remove and discard bones.
  • Reserve stock.
  • In a pan saute saute whole garlic cloves.
  • "Mash"garlic.
  • into oil.
  • Add Carrots and when they start to carmelize,.
  • add onion.
  • Let both carmelize to golden brown.
  • Into the beef broth add Carrot/Onion/Garlic mixture,.
  • Add remaining ingredients and simmer for 20-30 minutes.

TEXAS STYLE TACO SOUP



Texas Style Taco Soup image

I make this soup for all my parties and gatherings as everyone ask for it. I changed a few items, but will list what I changed. Enjoy year around!!

Provided by Patsy Vinson

Categories     Other Soups

Time 1h20m

Number Of Ingredients 11

2 lb lean ground beef or meat of your choice
1 can(s) diced tomatoes
1 can(s) ro-tel tomatoes (tomatoes with green chilies)
2 jar(s) 8 oz. size of v-8 juice and 1-2 cups water
2 can(s) ranch style beans with juice
2 can(s) pinto beans, drained and washed
1 can(s) mexican style corn, drained
1 medium onion, sweet and diced finely
1 pkg ranch party dip
2 Tbsp taco seasoning mix or to your taste
1 can(s) cream style corn

Steps:

  • 1. Start a 5 quart Crock pot heating on high. While this is warming, brown the beef in a skillet with onions until no longer pink. Drain.
  • 2. Open all of the vegetables and juices. Add to crock pot along with beef. Be sure to wash pinto beans. You don't have to add the cream style corm, but it makes the juice thicker. Sometimes at Christmas, I add a can of French Cut Green beans to add color to my soup.
  • 3. Add the ranch dip and taco seasoning. The Taco seasoning is spicy so you can either increase or decrease according to your taste. I don't add salt or pepper as I feel there is enough in the canned vegetables.
  • 4. I usually keep the crock pot on high for about 1 hour to blend the flavors, but if you are in a hurry it is ready when hot. I serve this with corn tortillas.

TEXAS COWBOY SOUP



Texas Cowboy Soup image

Make and share this Texas Cowboy Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

6 slices bacon, chopped
1 1/2 lbs lean ground beef
4 garlic cloves, chopped
1 onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, drained and rinsed
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can diced tomatoes with green chili peppers, undrained
4 cups beef stock
1 (14 ounce) can whole kernel corn, drained
cornbread crouton

Steps:

  • In a large pot, saute bacon over medium heat until starting to brown.
  • Add ground beef and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
  • Add garlic, onion, chili powder, cumin, salt and pepper; saute until onion starts to soften, about 3 minutes.
  • Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
  • Decrease heat and simmer until potatoes are just tender, about 20 minutes.
  • Add corn and simmer for 10 minutes.
  • Ladle into heated bowls and garnish with croutons.

Nutrition Facts : Calories 360.7, Fat 10.6, SaturatedFat 3.8, Cholesterol 47.5, Sodium 725.7, Carbohydrate 43, Fiber 10.8, Sugar 5.2, Protein 26

TEXAS AND YUCATAN TORTILLA SOUP



TEXAS AND YUCATAN TORTILLA SOUP image

Categories     Soup/Stew     Chicken

Yield 4-6 Bowls

Number Of Ingredients 19

2 quarts chicken stock
2 large chicken breasts (I sometimes use 6 thighs instead)
2 teaspoons salt
1 teaspoon black peppercorns
2 large sprigs of fresh oregano
½ head garlic, crushed
2 or 3 ancho chiles
2 tablespoons olive oil
½ medium onion, diced
1 green chile poblano, diced
3 roma tomatoes, roughly chopped
juice of 2 limes
zest of ½ grapefruit (shaved into bite-sized pieces)
Garnish:
lime wedges
chile serrano, thinly sliced
tortilla chips or strips
avocado, diced
epazote leaves

Steps:

  • 1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos. 2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool. 3. Strain and reserve the stock. 4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces. 5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes. 6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat. 7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving. 8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

TEXAS TACO SOUP



Texas Taco Soup image

This recipe belonged to my good friend's husband and he made them for the church and I tasted it and they are so delicious and spicy. I made some for our home and my family loves it.

Provided by Lisa Johnson

Categories     Beef Soups

Time 1h30m

Number Of Ingredients 7

2 lb ground beef
2 can(s) of pinto beans or 1 can of black beans, undrained
3 can(s) ro-tel tomatoes with green chilies
1 can(s) hominy, yellow or white, or whole kernel corn, undrained
1 pkg taco seasoning
1 pkg ranch dressing
1 medium onion, chopped

Steps:

  • 1. Brown ground beef with onion and drain off fat. Mix all other ingredients and put in slow cooker until it is heated. Add beef mixture to slow cooker mixture. Stir occasionally. Make some cornbread muffins, break up in bowl and ladle over and enjoy.
  • 2. Note: You can also substitute the ro-tel tomatoes with the extra hot if you like it hotter.

TEXAS TACO SOUP



Texas Taco Soup image

A yummy soup almost like a light chili. Quick and easy and oh so good, plus it will last you for days!!

Provided by ShortyBond

Categories     Stocks

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb hamburger meat
1/2 onion, chopped
1 (14 ounce) can crushed tomatoes
1 (6 ounce) can Rotel Tomatoes
1 (8 ounce) can chili beans
1 (8 ounce) can kidney beans
1 (8 ounce) can whole kernel corn
1 (1 1/4 ounce) package chili powder
1 (1 ounce) package dry ranch dressing mix
2 cups water

Steps:

  • Brown hamburger meat with onion. Mix all ingredients in a crock pot and cook on high for 2 hours. Turn to low and let sit until time for dinner, stirring occasionally. Serve with cheese and corn chips or corn bread.

Nutrition Facts : Calories 244.3, Fat 10, SaturatedFat 3.6, Cholesterol 38.6, Sodium 527.6, Carbohydrate 24.6, Fiber 5.6, Sugar 3.7, Protein 16.5

TEXAS TACO SOUP



Texas Taco Soup image

Make and share this Texas Taco Soup recipe from Food.com.

Provided by Karen Anne Newton RN

Categories     One Dish Meal

Time 1h

Yield 15 serving(s)

Number Of Ingredients 10

2 lbs ground chuck
1 large onion, chopped
15 ounces ranch style beans (do not drain)
8 ounces green giant nibblets frozen corn
14 1/2 ounces hunt's Mexican-style stewed tomatoes
10 ounces Rotel Tomatoes
2 (1 ounce) packages lawry's taco seasoning mix
1 ounce original hidden valley ranch dressing mix (dry)
2 cups water
salt and pepper

Steps:

  • Brown ground chuck and onions in large fry pan.
  • Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
  • Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
  • This recipe makes a lot of soup, and it is even better the second day, if there is any left over.

Nutrition Facts : Calories 24.3, Fat 0.2, Sodium 186.7, Carbohydrate 5.8, Fiber 0.5, Sugar 0.4, Protein 0.9

TEXAS CHICKEN VEGETABLE SOUP



Texas Chicken Vegetable Soup image

Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.

Provided by BaysChick

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 (46 fluid ounce) bottles vegetable juice
4 (14.5 ounce) cans chicken broth
2 cups cooked and cubed chicken
2 cups chopped green onions
½ bunch cilantro, chopped
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Monterey Jack cheese

Steps:

  • Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
  • Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g

TEXAS TORTILLA SOUP



TEXAS TORTILLA SOUP image

Categories     Soup/Stew     Chicken     Simmer

Yield 6-8 people

Number Of Ingredients 18

1/2 stick (4 TBL ) butter
1/2 c oil
1 lg onion chopped
1 fresh japapeno, seeded & chopped
4 garlic cloves minced
2 lg carrots diced
6 ribs celery, diced
1 lb boned, diced raw chicken
1 tsp each:
ground cumin, chili pwd. salt and lemon pepper
3 tsp bottled red hot sauce
1/2 c flour
1 14 oz can tomatoes
4 (10 1/2 oz can)chicken broth
8 corn tortillas,cut in strips
Garnish w/1 c sour cream
3 diced avocados
1 c grated cheddar cheese

Steps:

  • Heat butter & oil in lg kettle and saute shopped onion, jalapeno,garlic,carrots celery and chicken; simmer 5 minutes. Combine with cumin,chili pwd., salt,lemon pepper,hot sauce & flour. Add tomatoes and chicken stock and simmer 1 hour. Drop totrilla strips into oil heated to 375 degrees. Fry til crisp. Drain on paper towels. (I use purchased chips) Put a few chips in bottom on bowl, add garnishes and top with soup then cheese. Or any order you want! For a party, set out bowls of condiments and let guests add own garnishes.

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