Best 11 Taco Soup With Beer Recipes

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If you're looking for a hearty, flavorful soup with a unique kick, taco soup with beer is the perfect dish for you. This dish combines the classic flavors of taco seasoning with the refreshing taste of beer, creating a delicious and satisfying soup that's perfect for a cold night or a casual get-together. With just a few simple ingredients and a little bit of time, you can have a delicious and comforting bowl of taco soup with beer that will warm your soul and satisfy your taste buds.

Here are our top 11 tried and tested recipes!

SLOW COOKER CHICKEN TACO SOUP



Slow Cooker Chicken Taco Soup image

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Provided by RaisinKane aka Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 7h15m

Yield 8

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup crushed tortilla chips

Steps:

  • Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g

BEER TACO SOUP



Beer Taco Soup image

I found this recipe on a different site. If you choose, you can use instant taco seasoning. I like to make my own and I have included the recipe to do so.I make soup for my boyfriend weekly and this is, by far, is his favorite! Enjoy!!

Provided by aebrady0576

Categories     Chicken Breast

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/2 onion, chopped
1 (15 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can corn, drained
0.5 (1 1/4 ounce) package taco seasoning
2 skinless chicken breasts
1 (8 ounce) can tomato sauce
1 (12 ounce) can beer (Any kind)
1 (15 ounce) can diced tomatoes
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
  • Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
  • Set crock pot on low and covered for 5 hours.
  • Remove the chicken breast and let them cool off for a couple of minutes.
  • Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
  • Serve topped with Mexican cheese and sour cream. YUMMY!

TACO SOUP WITH BEER



Taco Soup With Beer image

Adapted from Southern Living. If you prefer, you can skip the part about the corn tortillas and just use a few purchased tortilla chips.

Provided by HeatherFeather

Categories     Beans

Time 45m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can green beans, rinsed and drained
1 (15 ounce) can ranch style beans, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) bottle beer
1 (10 ounce) can diced tomatoes and green chilies (such as Rotel)
1 (1 3/4 ounce) envelope dry ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
5 corn tortillas
salt, to taste

Steps:

  • Brown beef in a large pot until no longer pink, draining off all fat.
  • Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
  • Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
  • Meanwhile, preheat oven to 400°F.
  • Using kitchen shears, cut tortillas into thin strips.
  • Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
  • Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
  • Serve soup in bowls with a few of the tortilla strips set on top as a garnish.

TACO SOUP



Taco Soup image

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 bunch scallions, white and green parts separated, chopped
1 pound ground beef chuck
One 1-ounce packet taco seasoning
One 1-ounce packet ranch dressing seasoning
Two 10-ounce cans diced tomatoes with green chiles
Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)
One 10-ounce can whole corn kernels, drained
Kosher salt
Shredded Cheddar, for serving
Sour cream, for serving
Pico de gallo, for serving

Steps:

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
  • Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
  • Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.

TACO SOUP



Taco Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
  • Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
  • Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

SLOW COOKER TACO SOUP



Slow Cooker Taco Soup image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g

RANCH TACO SOUP



Ranch Taco Soup image

This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drained
2 ½ cups water
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (3.8 ounce) can sliced black olives, drained
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix

Steps:

  • Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
  • Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.7 g, Cholesterol 39.5 mg, Fat 9.9 g, Fiber 11.2 g, Protein 21.5 g, SaturatedFat 3.2 g, Sodium 1398.2 mg, Sugar 3 g

SIMPLE TACO SOUP



Simple Taco Soup image

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

INSTANT POT® TACO SOUP



Instant Pot® Taco Soup image

This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 pound ground beef
1 small onion, diced
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 cup beef broth
1 (1.25 ounce) package taco seasoning mix
2 avocados, sliced
¼ cup shredded Oaxaca cheese, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 g

THE BEST EVER TACO SOUP



The Best Ever Taco Soup image

Make and share this The Best Ever Taco Soup recipe from Food.com.

Provided by Cooking46ofUs

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 (1 ounce) package ranch dressing mix
1 cup frozen corn
1 (10 ounce) can Mexican-style stewed tomatoes, with liquid
1 (15 ounce) can tomato sauce
1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can cannellini beans, rinsed
2 cups water

Steps:

  • Brown meat and onions, drain off any grease.
  • Mix water, ranch dressing mix and taco seasoning into meat.
  • Drain and rinse beans, add to meat along with all other ingredients.
  • Cover and simmer for 45 minutes.

Nutrition Facts : Calories 369.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 59.8, Sodium 643, Carbohydrate 49.8, Fiber 12.7, Sugar 4.4, Protein 28.7

BEEF TACO SOUP



Beef Taco Soup image

If you can run a can opener, you can easily prepare this delicious soup! It's a family favorite, adapted from a recipe by Jan Olpin, that's tasty, quick-to-make, and freezes excellently!

Provided by Debs Recipes

Categories     Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 cup diced onion
4 cups chicken broth or 4 cups beef broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can corn
1 (15 ounce) can black beans, undrained
1 (16 ounce) can chili beans, undrained
1 (4 ounce) can diced green chilies
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 cup masa harina
3/4 cup water

Steps:

  • Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
  • Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
  • Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
  • Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.

Nutrition Facts : Calories 372.4, Fat 10.6, SaturatedFat 3.8, Cholesterol 38.6, Sodium 841.7, Carbohydrate 47.6, Fiber 9.1, Sugar 5.2, Protein 24.4

Tips:

  • Use a variety of beef and beans. This will add flavor and texture to your soup. You can use ground beef, chuck roast, or steak. For the beans, you can use black beans, pinto beans, or kidney beans.
  • Don't be afraid to experiment with the spices. The recipe calls for chili powder, cumin, and garlic powder, but you can also add other spices like smoked paprika, cayenne pepper, or oregano.
  • Use a good quality beer. The beer will add flavor to the soup, so it's important to use a beer that you enjoy drinking. You can use a light beer, a dark beer, or an amber beer.
  • Don't overcook the soup. The soup should be cooked until the beef is tender and the vegetables are soft, but it should not be overcooked. Overcooked soup will be bland and mushy.
  • Serve the soup with your favorite toppings. Some popular toppings for taco soup include sour cream, shredded cheese, avocado, and tortilla chips.

Conclusion:

Taco soup is a delicious, easy-to-make soup that can be enjoyed by people of all ages. It's a great way to use up leftover beef and beans, and it's also a great way to warm up on a cold day. So next time you're looking for a quick and easy meal, give taco soup a try. You won't be disappointed.

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