mundoleft.blogg.se - Mexican soup with macaroni shells

But if you prefer, make your own – I don’t know about you, but I always have spices for taco seasoning in my pantry! Homemade Taco Seasoning for Taco Soup To make this super quick and easy, use a store bought packet of seasoning for convenience. Like any soup, it intended to be eaten with a spoon but to fully experience all that Taco Soup is intended to be, it should be served with at least a few corn chips for dunking! This is a really quick and easy Taco Soup that can be made with either store bought seasoning OR a homemade taco seasoning It’s kind of like Chili – thick and hearty with a fragrant broth that’s quite heavily flavoured with spices. 🙂Įven if you’ve never had Taco Soup before, if you enjoy Chili and Tacos, I guarantee that you will absolutely LOVE this.īasically, it’s everything you know and love about beef tacos, toppings and all, except it’s in soup form. Make sure to follow us on Instagram and Pinterest for more recipes like this.Taco Soup is everything you know and love about tacos….in soup form! A quick and easy hearty soup made with taco flavoured ground beef, corn and beans, first timers are always cynical but with one bite, they are converted for life!ĭon’t skip the toppings. They seal the deal. If you have cooked it, you can heat it up in the microwave, on the stove top, or in your Crock Pot. If it was not cooked before freezing, pour it into your slow cooker and follow the instructions in the recipe below. When you’re ready to eat frozen soup, remove it from the freezer and place it in the refrigerator to thaw for 24 hours. You can do this before you cook your soup or after it has been cooked. Prepare your ground beef by browning it, add all of the other ingredients and then pour them all into a gallon freeze bag, or any other freezer-safe container that can be sealed. You can reheat the soup by pouring into a large pot and heating over medium heat, stirring often, for 20 to 30 minutes or until warmed through.įreezer: You can freeze it before cooking or after. Refrigerator: To refrigerate, allow it to cool completely and then store in a sealed container for up to 5 days.

You can easily store the soup in individual containers, so you can heat up one serving at a time! For individual portions just microwave for 2 to 3 minutes or heat in a small pot over medium heat for 5 to 10 minutes or until warmed through. If you have cooked it you can heat it up in the microwave, on the stove top, or in your Crock Pot. If it was not cooked before freezing pour it into your slow cooker and follow the instructions in the recipe below. When you’re ready to eat it remove it from the freezer and place it in the refrigerator to thaw for 24 hours.

Yes! You can freeze it before cooking or after. There are no hard and fast rules on what to add to this recipe so if you don’t like black beans and you prefer pinto beans, or kidney beans, then go for it. We used a 6 quart Crock Pot for this recipe.

Garnish (optional) – We like to top the soup with tortilla chips, sour cream, and cheddar cheese.

Corn – We use canned, but you could use frozen if you prefer.

Black Beans – We prefer black beans, but red or kidney beans could also work.

Diced Tomatoes with Chiles – You can use your preferred brand of tomatoes with chilies.

Tomato Sauce – You can use your preferred brand.

Chicken Broth – We highly recommend using homemade chicken broth, but you could use store bought if you prefer.Taco Seasoning – We use our own blend of taco seasoning, but you could pick up a packet if you prefer.Ranch Dressing Mix – We make our own ranch dressing mix, but you should be able to find a packet at your local store.Onion – Yellow or white onions work well for the soup.If you prefer, you could use ground turkey or chicken. Ground beef – We use 80/20 ground beef and make sure we drain off the excess fat before adding it to the slow cooker.Here’s what you’ll need and possible substitutions.