Best 2 Taco Salad Soup Recipes

**Taco Salad Soup: A Flavorful Fusion of Mexican and American Cuisine**

Indulge in a culinary journey that blends the vibrant flavors of Mexican cuisine with the hearty comfort of American comfort food. Taco Salad Soup is a delectable fusion dish that combines the best of both worlds, presenting a unique and satisfying dining experience. This delectable soup boasts a rich, flavorful broth brimming with savory ground beef, zesty tomatoes, and a medley of colorful vegetables. Topped with a generous helping of crispy tortilla strips, shredded cheese, and a dollop of sour cream, each spoonful promises an explosion of flavors and textures that will tantalize your taste buds. With its versatility and customizable nature, Taco Salad Soup caters to diverse dietary preferences and allows you to adjust the spice level to your liking. Explore variations such as Slow Cooker Taco Salad Soup for effortless preparation or Vegetarian Taco Salad Soup for a plant-based twist. Dive into this comprehensive guide to discover the secrets behind this crowd-pleasing soup and elevate your culinary skills to new heights.

Here are our top 2 tried and tested recipes!

TACO SOUP RECIPE

Taco Soup Recipe image

This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.

Provided by Jaclyn

Categories Soup

Time 45m

Number Of Ingredients 18

Ingredients

2 tsp olive oil
1 1/4 lbs lean ground beef
1 medium yellow onion chopped ((1 1/2 cups))
2 cloves garlic, (minced (2 tsp))
1 jalapeno, (seeded and finely chopped (optional)*)
2 (14.5 oz) cans diced tomatoes with green chiles
1 (14 oz) can low-sodium beef broth
1 (8 oz) can tomato sauce
1 Tbsp chili powder**
1 tsp ground cumin
3/4 tsp ground paprika
1/4 tsp dried oregano
1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice ((see notes***))
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 (14.5 oz) can black beans, (drained and rinsed)
1 (14.5 oz) can can pinto beans, (drained and rinsed)
Shredded Mexican blend cheese, (chopped green or red onions, diced avocados and corn tortilla strips/chips)

Steps:

Heat a largr pot over medium-high heat drizzle lightly with oil.
Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
Drain excess fat from beef mixture.
Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
Serve warm finished with desired toppings.

Nutrition Facts : Calories 387 kcal, Carbohydrate 49 g, Protein 31 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 804 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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

Tips:

Use a variety of toppings: Don't just stick to the basics like sour cream and cheese. Experiment with other toppings like guacamole, salsa, pico de gallo, shredded lettuce, or even crumbled tortilla chips.
Make it a meal: Serve taco salad soup with a side of cornbread, tortillas, or chips for a complete meal.
Spice it up: If you like your soup spicy, add a teaspoon or two of chili powder, cayenne pepper, or chopped jalapeños.
Make it vegetarian: Omit the ground beef and add extra beans or vegetables to make a vegetarian taco salad soup.
Use your favorite taco seasoning: If you have a favorite taco seasoning mix, use that instead of the homemade version in the recipe.

Conclusion:

Taco salad soup is an easy and delicious way to enjoy all the flavors of a taco salad in a warm and comforting soup. It's perfect for a quick and easy weeknight meal, and it's also a great way to use up leftover taco meat. So next time you're looking for a tasty and satisfying soup, give taco salad soup a try!