Family Favorite Food: Best Taco and Tortilla Soup Recipes

Photo: Star5112, Flickr
Photo: Star5112, Flickr

Here are three soups most kids will like. There is a broth based tortilla soup, a tomato based taco soup, and a cream based white chili.

Chicken Enchilada Soup (Tortilla Soup)

This broth-based soup is very similar to the one served at On The Border. The garlic shines through as is, but you can add more if you love it. Fancy thin strips of tortilla chips elevate this soup to a company dish.

8 cups chicken broth

2 bundles green onions (about 15-20)

1 small can (4 oz) chopped green chilies

1 tsp minced garlic (fresh or refrigerated)

1 tsp cumin

1 tsp chili powder

1 tsp oregano

2 chicken bouillon cubes

squirt of lemon or lime juice

squirt of Worcestershire sauce

salt and pepper to taste

1 small can tomato sauce

2 cooked chicken

2 cups cooked white rice

tortilla chips

shredded cheddar

avocado (optional)

sour cream

salsa

Pour ½ cup of the broth in a 2 qt pan and first four ingredients until soft. Add remaining broth and next 9 ingredients. Bring to boil. Add cooked rice before serving with as many of the garnishes as you like.

Taco Soup

This is a classic tomato-based taco soup. Lighter than a chili, but with the familiar flavors of American style tacos. This soup already serves 15, but if you want to double it make sure you have a larger pot. It freezes well and is easy to stretch by adding a can of this or a can of that!

2 pounds ground beef or turkey

1 large onion, chopped

1 package taco seasoning mix (or enough for 1 pound of meat)

1 envelope Hidden Valley Ranch salad dressing mix

2 cans Rotel tomatoes with chilies

2 cans pinto beans*

2 cans black beans*

1 can hominy*

1 can whole kernel corn*

*Draining is optional. If you decide to drain (I do.), you'll need to add more water.

Brown meat and onion. Drain. Add remaining ingredients and two or more cans full of water until you get a soup consistency. Simmer over low for at least two hours, or toss in the crock pot (6-8 hours on low, 3-4 on high).

White Chili

Here is a southern interpretation with all the cream and comfort you'd expect. This creamy concoction compliments of the Junior League is sure to beat your diet, but it's worth it!

¼ cup butter (1/2 stick)

2 large white onions, chopped

1 jalapeno chili (optional with kids of course)

1/3 cup all-purpose flour

4 cups chicken broth

3 cups half-and-half

3 cans (15oz) great northern beans, drained and rinsed

2 or three (4 oz) cans chopped green chilies

4 cups chopped cooked chicken breast

2 tsp salt

½ teaspoon white pepper

1 tbsp chili powder

1 tbsp cumin

1 tbsp hot red pepper sauce (like Tabasco)

1½ cups (6 oz) shredded Monterey Jack

1 cup sour cream

avocado slices and lime wedges garnish

Melt butter in large saucepan over medium heat. Add onions and jalapeno and sauté until tender. Add flour and cook for 5 minutes, stirring frequently. Whisk in broth and half-and-half gradually. Simmer for 10 minutes or until thickened, stirring frequently. Stir in the next 8 ingredients and simmer for 20 minutes, stirring occasionally. Stir in cheese and sour cream and cook just until cheese is melted. Garnish and serve.

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Comments 2 comments

aman 8 years ago

Gr8 hub,Keep writing.


Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick

This sounds very tasty.

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