This hearty soup is filled with protein-packed meat, beans, corn, and tomatoes. It’s delicious and a must-have for any pantry!
You can serve this tasty taco soup with toppings like shredded cheese, guacamole, cilantro, tortilla chips and more. This is a great meal to make when company comes or if you’re in need of a quick, easy, and tasty lunch or dinner!
Taco soup with hominy is a delicious one pot meal that you can make in under 30 minutes. It has all the Tex-Mex flavors you love, including ground beef, black and pinto beans, corn and fire roasted tomatoes.
The secret to this recipe is a packet of taco seasoning, which adds just the right amount of thickening power. It also creates a creamy broth that’s absolutely irresistible!
You can easily customize this dish by adding shredded cheese, pico de gallo, avocado or cilantro. It’s an easy weeknight dinner that can be served with tortilla chips or as a side dish to a meal.
If you are on a low-sodium diet, use lower sodium broth instead of regular. You can also skip the cream cheese if you are on a gluten-free or dairy-free diet.
First, brown the ground beef in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring to break up the meat into small crumbles. Be sure to drain excess fat.
Once the meat is browned, stir in the onion and taco seasoning. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are softened and the meat is fully cooked, about 20 minutes.
Next, add the chicken broth, tomatoes, green chiles, and hominy. Stir to combine and simmer until the flavors meld, about 20 minutes more.
For a more authentic flavor, you can add in some extra ingredients like black beans and chopped bell peppers. You can even add a pinch of cayenne pepper to give this dish some heat if you want!
When you are ready to serve, garnish with sour cream or a squeeze of lime juice. You can also sprinkle crushed tortilla chips on top if you prefer!
This taco soup with hominy is a delicious and quick recipe to prepare for any family meal. It’s also an excellent option to make when guests are coming over because it can be made ahead and heated up later. You can also freeze leftovers so you have it ready to go when needed!
If you are looking for a hearty soup that is packed with flavor, then this taco soup with hominy is just the thing. The hominy gives it a mild sweetness and chewy texture that will have you coming back for more.
This is a quick and easy recipe that will taste amazing after just 30 minutes. It is perfect for a fall or winter meal, and it is great for making in the crock pot too!
A delicious, hearty soup that will warm you up from the inside out. This soup has a rich, meaty flavor and is infused with fresh veggies!
It also has a bit of heat to it from the chili beans and jalapeno peppers. The fire-roasted tomatoes add a subtle smoky flavor that will complement the other flavors in this soup.
You can also switch up the ingredients in this soup for your own preferences. You can swap out the ground beef for turkey or chicken, use an extra can of beans, or add more veggies to it.
Start by cooking the ground beef in a large pot until no longer pink. Once it is browned, drain off any excess grease. This will help the meat cook more evenly and prevent the soup from burning on the bottom.
Stir in the taco seasoning and mix well. Set the pot to simmer for 15 minutes. This will allow the beef to cook through and for the soup to get thicker.
Then add the rest of the ingredients and stir to combine. Once the soup is simmering, you can serve it and enjoy!
This soup is a delicious, hearty dish that is perfect for a fall or winter meal. The hominy gives it a rich, meaty flavor and is so incredibly satisfying.
It is also a great way to get a lot of vegetables into one bowl of food! The red bell pepper and zucchini are a good choice for this, since they are high in vitamin A and fiber.
If you find that your soup is too watery, simply add a little cornstarch slurry to the pot to thicken it up. You can use two tablespoons of flour or cornstarch for every 1/4 cup of broth.
Taco soup is quick and easy to make, yet it’s also hearty and filling. This recipe uses ground beef paired with a few common pantry staples, such as taco seasoning, dry Ranch dressing, beans, tomatoes, and corn. It’s the perfect meal for a busy weeknight!
To make this soup, start by browning the ground beef in a large pot over medium-high heat. Drain any excess fat from the meat and then stir in the remaining ingredients.
Add the tomatoes, green chiles, chicken broth, and corn. Let the soup come to a boil, then reduce the heat and simmer for 20 minutes.
Once the soup is ready, garnish with cilantro, sour cream, and cheese. Serve with tortilla chips and enjoy!
This soup freezes well, so you can make a big batch and store it in the freezer for later. Cool the soup thoroughly before storing in airtight containers or a freezer-safe bag, and then freeze until needed.
Prep time is minimal, and this soup cooks quickly in the slow cooker. It’s one of my favorite go-to crockpot recipes.
The best part of this taco soup recipe is that it’s simple enough for even a 5-year-old to do! That means less time preparing dinner for the whole family.
You can also make it vegetarian by swapping in vegetable broth for the chicken broth. Or if you’re not a fan of ground beef, you can use other meats such as black beans or turkey.
If you’d like to spice this soup up, try adding some cayenne pepper or a can of chopped jalapeno during the cooking process. You can also add some finely shredded cheddar cheese, tortilla strips, and other toppings for extra flavor.
To thicken this soup, stir in a packet of taco seasoning. Most packets contain cornstarch, which will help to give this soup some body.
For added flavor, you can sprinkle a bit of cumin on top of the soup before serving. The spices blend perfectly with the hominy and chilies to create a deliciously flavorful, authentic-tasting taco soup.
This soup can be made ahead and stored in the refrigerator, or frozen for up to 3 months. Leftovers can be reheated on the stovetop or in the microwave.
Taco soup is a delicious and hearty meal that can be prepared on the stovetop or in the slow cooker. This recipe is full of protein, vegetables and flavors and is perfect for any night of the week.
To prepare this recipe, you’ll need ground beef, hominy (rehydrated maize kernels), tomatoes, beans and corn. You can also add green chilies for extra heat if desired.
If you prefer, you can use other types of meat instead of beef. Just make sure that you cook it first and drain it well before adding it to the slow cooker.
This recipe can be made on the stovetop in about 30 minutes or you can make it in your slow cooker for up to 6 hours. It’s a quick and easy meal to prepare on busy nights when you need a quick and easy dinner option.
You can serve this soup with tortilla chips, shredded cheese, sour cream and avocado. If you want to add some healthy greens, try a handful of kale tossed with a little olive oil and sea salt & pepper.
You can freeze this recipe in individual servings, which makes it perfect for those nights when you want a warm and filling meal but aren’t feeling like cooking. To reheat the leftovers, you’ll need to partially thaw it in the refrigerator overnight and then reheat on the stove or microwave until heated through.