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Witch's Hat Soup Recipe

Witch's Hat Soup Recipe

Get into the Halloween theme with this cute soup created by our Test Kitchen. With a mix of vegetables, beans and seasonings, it's a thick and hearty broth with a kick of spice that heats up Halloween menus.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 4 flour tortillas (8 inches)
  • 1 envelope taco seasoning, divided
  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 2 cups water
  • 2 cups frozen mixed vegetables
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/2 teaspoon sugar
  • Canned pasteurized cheddar cheese snack


  • 1. Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out four circles from each tortilla (discard scraps). Cut a slit into the center of eight circles; shape each into a cone and secure with toothpicks.
  • 2. Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp.
  • 3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, vegetables, beans, tomatoes, sugar and remaining taco seasoning. Cover and simmer for 10 minutes or until heated through, stirring occasionally.
  • 4. Discard toothpicks. To assemble hats, place cones on circles; pipe a band of cheese around base of cones. Ladle soup into bowls and top with hats. Yield: 8 servings (2 quarts).

Reviews for Witch's Hat Soup

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shawnba User ID: 2581969 259204
Reviewed Jan. 4, 2017

"This was pretty good, definitely easy, and quick. I will say, I thought mixed veg would be a little odd in this, so I used plain kernel corn. It's a keeper"

niagaracat User ID: 3122379 206616
Reviewed Feb. 8, 2012

"I didn't bother with the witch's hat on this. I did have to make a few changes for what I had on hand. I used southwest bean medley for the chili beans and a can of spicy red pepper tomatoes for the diced tomatoes with green chilies. I was worried about it being enough liquid but there was plenty. A hearty soup and just spicy enough for someone who doesn't enjoy overly spicy food."

cookinqueen45 User ID: 4882490 140427
Reviewed Dec. 7, 2010

"Our family likes this soup. I think its tasty and quick, I always have the ingredients on hand to make for a quick dinner when time is short."

ssmith4878 User ID: 4381277 64927
Reviewed Oct. 29, 2009

"I fixed this recipe and it was delicious! I topped it off with a little cheese and a dallop of sour cream and it was the bomb!"

tkarinas User ID: 4389335 64925
Reviewed Oct. 25, 2009

"I made this soup and my family ate it so fast it vanished in seconds. I'd definitely make it again."

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