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    You are in: Home / Recipes / Taco Soup With Beans and Baked Tortillas Recipe
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    Taco Soup With Beans and Baked Tortillas

    Taco Soup With Beans and Baked Tortillas. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Kittencalskitchen's Note:

    This is a very thick soup, if you want a thinner soup with more liquid add in more water or tomato juice to thin out as desired. I strongly advise to make this soup a day ahead and refrigerate to blend the flavors! You can really use any kind of beans that you desired for this recipe, or use a mixture of canned beans, or use just the kidney beans! Make certain to brown the ground beef very well it adds more flavor to the soup. My recipe for Taco Seasoning Mix #76616 works well for this! Servings is only estimated.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot brown the beef with onions, garlic, jalapeno peppers and chili flakes (if using) until well browned (about 12-15 minutes; drain and return to pot.
    2. 2
      Add in all the remaining ingredients except the tortillas; mix to combine.
    3. 3
      Cover and simmer for about 1-1/2 hours (simmer uncovered the last 30 minutes of cooking).
    4. 4
      Season with black pepper and salt if desired.
    5. 5
      Thin out with more water or tomato juice if necessary.
    6. 6
      Place the tortilla strips on a greased baking sheet, sprinkle with salt if desired and bake in a 375 degree oven for about 8 minutes.
    7. 7
      Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on January 25, 2010

      55

      Every bite is bursting with flavor! So colorful and healthy too. I used half ground turkey breast with the ground beef, but next time I'll use all ground beef. I'd also use crushed tomatoes since we don't really like tomatoes in chunks. Weird, huh? No jalepeno peppers were necessary while we found plenty of heat with the other ingredients. Perfect for cold, wintry days. Thanks again, Kitten.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2007

      55

      Wow, this was great soup! I made just as listed, and it was too hot for hubby but I loved it. My only complaint is I can't stop eating it! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2006

      55

      This is an exceptional and very easy recipe for taco soup. I used the full amount listed for the jalapeno pepper and chili pepper flakes. I also used Corona Beer, tomato juice, a bottle of spicy taco sauce and a commercial packet of taco seasoning. This soup was not too thick, but absolutely the perfect consistency. I saw no need for additional tomato juice. The addition of the cheddar cheese, sour cream and baked corn tortillas added just the right complement to our soup. Thanks, Kittencal for an exceptional recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Taco Soup With Beans and Baked Tortillas

    Serving Size: 1 (490 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 537.7
     
    Calories from Fat 125
    23%
    Total Fat 13.9 g
    21%
    Saturated Fat 4.8 g
    24%
    Cholesterol 51.4 mg
    17%
    Sodium 942.3 mg
    39%
    Total Carbohydrate 72.6 g
    24%
    Dietary Fiber 14.8 g
    59%
    Sugars 12.4 g
    49%
    Protein 31.5 g
    63%

    The following items or measurements are not included:

    salad dressing mix

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