Family Favorite Food: Best Taco and Tortilla Soup Recipes

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.

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

1 tsp cumin

tortilla chips

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.

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).

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.