Hearty Taco Soup

If you like Tortilla soup, this is the soup for you. It is a wonderful spicy soup. I like to garnish this with sour cream and chopped green onions as well as cheese. **Try even with some crisp bacon crumbles for a twist

Photo by Michael H.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Ingredients

  • (serve with cornbread)

  • 1

    lb. ground beef or turkey

  • 1

    packet taco seasoning mix

  • 1

    (14 1/2 oz.) can beef broth

  • 1

    (14 1/2 oz.) can peeled diced tomatoes with garlic

  • and oregano (Italian style)(or Rotel Orginal/Hot)

  • 1 1/2

    tomato cans of water

  • 1

    (15 oz.) can Ranch Style Beans with

  • Jalapenos-undrained.

  • 1

    (8 oz.) can undrained whole kernel corn, undrained

  • 2

    small carrots, peeled and diced

  • 1

    medium onion, chopped

  • 2

    garlic cloves, chopped

  • 1

    tsp. chili powder

  • 1/4

    tsp. cayenne pepper

  • 1/2

    tsp. ground oregano

  • salt to taste

  • dash Worcestershire sauce

  • 1/3

    C. uncooked small pasta shells

  • grated cheddar or Monterey jack cheese for garnish

Directions

In large pot brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese. I have tried this recipe and made some changes when I cook it. I leave out the cayenne pepper and I get the regular Ranch Style beans. My family doesn’t like hot, spicy foods. Also I noticed that the carrots do not get cooked enough in the short time it takes to stew. So I substitute a small can of carrots. I garnish with cheese in individual bowls, not the whole pot.

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