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Taco Soup

Author Rebecca Lindamood

Ingredients

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

Instructions

Slow Cooker Directions:

  1. 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.
  2. 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.

Stove top Directions:

  1. 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.
  2. 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.