Taco Soup: Printer Friendly Version

Taco Soup

Ingredients:

  • 1 pound ground beef, browned and drained ~or~ 3 cups leftover cooked meat, chopped
  • 1 can (28 ounces) crushed or diced tomatoes
  • 2-3 cups chicken broth or stock (Depending on how soupy you like your soup. Using less broth will result in a thicker soup.)
  • 1 packet Ranch Dressing Mix
  • 1 packet taco or enchilada seasoning (If using seasoned meat, this can be omitted!)
  • 1 can black beans, drained and rinsed
  • 1 can chili beans with sauce
  • 1 can pinto beans, drained and rinsed
  • 2 cups frozen corn kernels

Optional for serving:

  • Tortilla or corn chips
  • Grated cheese
  • Sour Cream or plain yogurt
  • Sliced green onions
  • Minced fresh cilantro
  • Diced tomatoes

Slow Cooker Directions:

In a slow cooker crock stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn.  Place lid on crock, turn slow cooker to ‘LOW’ and cook for 6-8 hours.

Serve with or without toppings.  Store leftovers, tightly covered, in the refrigerator for up to a week.  You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.

Stovetop Directions:

Stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn in an appropriately sized soup pot.  Place lid on pot, put pot over medium low heat and bring to a simmer.  Remove the lid and allow to simmer gently for 30-40 minutes or until soup is slightly thickened.

Serve with or without toppings.  Store leftovers, tightly covered, in the refrigerator for up to a week.  You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.