Best 9 My Version Of Taco Soup With Hominy And Lima Beans Recipes

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Indulge in a tantalizing culinary journey with our collection of taco soup recipes, each bursting with bold flavors and unique ingredients. These soups are a symphony of spices, fresh produce, and hearty beans, simmered to perfection for a warm and satisfying meal. Whether you prefer classic beef taco soup, a vegetarian delight, or a zesty chicken version, we have a recipe to suit every taste. Dive into the heartiness of hominy and lima beans, adding a delightful texture and extra protein to your soup. Customize your bowl with an array of toppings, from crunchy tortilla chips and creamy sour cream to tangy salsa and gooey melted cheese. Prepare to embark on a flavorful adventure as you explore our taco soup recipes, perfect for a cozy dinner or a lively party.

Let's cook with our recipes!

TACO SOUP III



Taco Soup III image

A hearty bean soup with a spicy taco flavor. Garnish with cheese and sour cream.

Provided by Sheila

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

Time 2h30m

Yield 6

Number Of Ingredients 10

1 ½ pounds lean ground beef
1 onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can white hominy, drained
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
¼ cup shredded Cheddar cheese
¼ cup sour cream
1 ½ cups water

Steps:

  • In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
  • Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
  • Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 32.7 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 7.3 g, Protein 27.2 g, SaturatedFat 11.8 g, Sodium 1543.3 mg, Sugar 3.1 g

TACO SOUP WITH HOMINY



Taco Soup with Hominy image

This taste soooo good! It is perfectly seasoned and a nice change of pace from the traditional taco soup. I always cook it in my crock pot so that the flavors have time to marinate. Enjoy!

Provided by Leah Stacey

Categories     Bean Soups

Time 4h10m

Number Of Ingredients 11

1 lb ground chuck, cooked
1 1/2 envelopes of ranch seasoning. or if you buy it in bulk like me then about 5 tablespoons
1 envolope dry taco seasoning (i prefer mccormick)
3 can(s) (12 oz) each rotel tomatoes, undrained
1 can(s) pinto beans (undrained)
1 can(s) black beans (undrained)
1 can(s) hominey( you can use white or yellow) undrained
1 can(s) corn (undrained)
1 can(s) (14.5 oz) stewed tomatoes, undrained
1 onion, chopped
1 c water

Steps:

  • 1. Brown meat in skillet.
  • 2. While meat is cooking, chop the onion and open all the cans and pour the ingredients into slow cooker.
  • 3. Drain the meat and place in slow cooker. Mix well. Cover and cook on low 4 hours.
  • 4. pair it with some tortilla chips, cheese and sour cream!

SLOW COOKER TACO BEAN SOUP



Slow Cooker Taco Bean Soup image

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Provided by Janelleh

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

Time 4h25m

Yield 10

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
  • Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
  • Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g

TACO BEAN SOUP - MY VERSION



Taco Bean Soup - My Version image

My family loves tacos any way we can get them. I came up with this version which is similar to a chili but taste like tacos. It is very easy and tasty.

Provided by Dana Ramsey

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 13

1 lb bulk pork sausauge - can be either original, sweet or hot
1 lb lean ground beef
1 envelopoe if low sodium taco seasoning
4 c water
2 can(s) (16 oz. each) kidney beans, rinsed and drained
2 can(s) (15 oz. each) pinto beans, rinsed and drained
1 can(s) (15 oz. each) black beans, rinsed and drained
1 can(s) (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
2 c frozen corn, thawed
2 can(s) (14.5 oz. each) stewed tomatoes
2 can(s) (14.5 oz. each ) mexican diced tomatoes, undrained
1 jar(s) (16 oz.) chunky style salsa
optional toppings: sour cream shredded cheese and sliced black olives

Steps:

  • 1. In a soup kettle, cook sausge and beef over medium heat until no longer pink; Drain. Add taco seasoning and mix well. Stir in the water, beans, corn, tomatoes, and salsa. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until heated through stirring occasionally. Garnish with sour cream, cheese, and olives (optional).
  • 2. Note: When I created this I used my own stewed tomatoes and salsa. My salsa contains corn so I only put in one cup of corn. If you can then use your own as it will be that much better.
  • 3. Additional Note: You can also put this in your crockpot on low for 8 hours. Just cook the meat and then add everthing to your crockpot. Can get this ready the night before and just plug in before heading out to work or starting your busy day. It freezes well also.

TACO SOUP II



Taco Soup II image

This is a really good and easy recipe. Top with shredded cheese, and serve with chips.

Provided by Julie

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

Time 50m

Yield 6

Number Of Ingredients 13

2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 ½ cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

Steps:

  • In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  • Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  • Top with shredded cheese, and serve with chips.

Nutrition Facts : Calories 668.6 calories, Carbohydrate 52.2 g, Cholesterol 113.5 mg, Fat 32.9 g, Fiber 13 g, Protein 38.5 g, SaturatedFat 12.8 g, Sodium 2300 mg, Sugar 6.1 g

TACO SOUP



Taco Soup image

My family loves Mexican food so I came up with a soup which features all of those wonderful flavors. I serve this soup with tortilla chips on the side.-Roxanne Barone, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 25m

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

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, finely chopped
1 can (28 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 cup water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14 to 16 ounces) whole kernel corn, drained
1 envelope taco seasoning
Shredded cheddar cheese, sliced avocado, chopped tomato and corn chips, optional

Steps:

  • In a large saucepan, brown beef and onion; drain. Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning. Bring to a boil. , Reduce heat and simmer for 5 minutes. Top each serving with cheese, avocado and tomato, and serve with chips if desired.

Nutrition Facts : Calories 252 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 885mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.

CORN, HOMINY, AND BLACK BEAN TACO SOUP



Corn, Hominy, and Black Bean Taco Soup image

A nice, hearty soup, perfect for a cold day. Feel free to sprinkle the top of the bowl with shredded cheese and a dollop of sour cream. It's also good with crushed tortilla chips mixed in.

Provided by erin2314

Categories     One Dish Meal

Time 1h25m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 large onion, diced
1 lb lean ground beef
3 cups frozen sliced carrots (or 2 -3 fresh carrots, sliced)
2 (1 ounce) packets taco seasoning
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 cups water
2 cups frozen corn
1 (15 ounce) can hominy
1 (15 ounce) can black beans
Tony Chachere's salt-free cajun spice

Steps:

  • Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
  • Add beef and brown.
  • Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
  • Add corn, hominy, and beans and simmer for 15 minutes.

TACO SOUP VI



Taco Soup VI image

My husband's Grandmother sent this one to me three times because she liked it so well! What is great about this soup is that you can add more of one item you really like or make substitutions.

Provided by Carla A.

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

Yield 6

Number Of Ingredients 7

1 ¼ pounds lean ground beef
46 ounces tomato-vegetable juice cocktail
1 (29 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn
2 (1 ounce) packages taco seasoning mix

Steps:

  • In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 21 g, Fiber 12.2 g, Protein 29 g, SaturatedFat 8 g, Sodium 2197.7 mg, Sugar 13.3 g

TACO BEAN SOUP



Taco Bean Soup image

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 14 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

Tips:

  • To make the soup heartier, add cooked ground beef or turkey.
  • For a vegetarian version, omit the beef broth and use vegetable broth instead.
  • If you don't have hominy or lima beans, you can substitute corn kernels or black beans.
  • Feel free to add other vegetables to the soup, such as chopped bell peppers, onions, or zucchini.
  • Season the soup to taste with salt, pepper, and chili powder.
  • Serve the soup with your favorite toppings, such as shredded cheese, sour cream, and salsa.

Conclusion:

This taco soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be customized to your liking. So next time you're looking for a quick and easy soup recipe, give this one a try!

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