Best 3 Taco Soup Paula Deen Recipes

**Savor the Bold Flavors of Taco Soup: A Culinary Symphony of Spicy, Savory, and Comforting Ingredients**

Indulge in a culinary journey with our delectable Taco Soup recipes, a symphony of tantalizing flavors that will transport your taste buds to a fiesta of Mexican delight. These recipes are a seamless fusion of zesty spices, tender meats, and a chorus of fresh vegetables, all simmering in a rich, flavorful broth. Whether you prefer a classic beef taco soup, a vegetarian twist with black beans, or a hearty chicken version, our collection offers a symphony of flavors to satisfy every palate. Dive into the bold and spicy world of Mexican cuisine with our easy-to-follow recipes, and prepare to be captivated by the harmonious blend of ingredients that make Taco Soup an irresistible culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

TACO SOUP (PAULA DEEN)

Taco Soup (Paula Deen) image

Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.

Provided by SharleneW

Categories Beans

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes and green chilies
2 (4 1/2 ounce) cans diced green chilies
1 (4 5/8 ounce) can black olives, drained and sliced
1/2 cup green olives, sliced (optional)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onion, for garnish
sliced jalapeno, for garnish

Steps:

Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.

Nutrition Facts : Calories 393.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1021.9, Carbohydrate 44.2, Fiber 12, Sugar 4.5, Protein 26.1

PAULA DEEN'S EASY TACO SOUP

Paula Deen's Easy Taco Soup image

This recipe comes from Cooking with Paula Deen, September/October 2008. I found it on The Picky Apple's blog and wanted to post it so I wouldn't lose it :)

Provided by GimmeAYum

Categories Mexican

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground chuck
1 large onion, chopped
4 cups water
1 (16 ounce) can red kidney beans, drained
1 (15 1/2 ounce) can pinto beans, drained
1 (15 1/4 ounce) can corn niblets, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
1 teaspoon salt
shredded cheese
sour cream
tortilla chips

Steps:

In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.

PAULA DEEN'S TACO SOUP -- MODIFIED

Paula Deen's Taco Soup -- Modified image

Make and share this Paula Deen's Taco Soup -- Modified recipe from Food.com.

Provided by mmarshall20

Categories Clear Soup

Time 1h20m

Yield 15 cups approx, 15 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lean ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans or 2 (15 1/2 ounce) cans pink kidney beans
1 (15 1/4 ounce) can whole kernel corn
3 (15 1/2 ounce) cans red gold chili ready diced tomatoes
1 (4 1/2 ounce) can diced green chilies
1 (4 5/8 ounce) can sliced black olives
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
2 (14 ounce) cans reduced-sodium beef broth

Steps:

Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions. Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour. May add more broth or water if simmering all day.
Garnish with shredded cheese (co-jack or your preference), sour cream and tortilla chips.

Tips:

Use fresh ingredients whenever possible. Fresh vegetables, herbs, and spices will give your soup the best flavor.
Brown the ground beef before adding it to the soup. This will help to develop its flavor and prevent it from becoming mushy.
Use a variety of beans in your soup. This will add different flavors and textures.
Don't be afraid to experiment with different toppings. Shredded cheese, sour cream, avocado, and salsa are all great options.
Make sure to season your soup to taste. Salt, pepper, and chili powder are all good starting points.

Conclusion:

Taco soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover taco meat. With its bold flavors and variety of toppings, taco soup is sure to be a hit with your family and friends.