Taco Soup

If you’re looking for a big ole pot of taco-inspired soup, look no further. It’s almost like a chili. And almost like a stew. But it tastes like a big bowl of taco.

Course Main

Cuisine Southwestern

Keyword soup, taco

Prep Time 10

Cook Time 2 15

Total Time 2 25

Servings

Calories 403kcal

Author Based on a recipe from Paula Deen

Ingredients

2 pounds ground beef
2 medium white onions diced
2 cans pinto beans rinsed and drained
1 can light red kidney beans rinsed and drained
1 can whole kernel corn drained
1 can stewed tomatoes
1 can diced tomatoes
1 can Rotel diced tomatoes with green chiles
8 ounce fire-roasted diced green chiles
4.6 ounce black olives sliced, drained
1 package taco seasoning or use 3 tablespoons of our homemade mix
1 ounce Ranch dressing mix
Garnishes Fritos corn chips, tortilla strips, shredded cheddar, green onion, jalapenos, sour cream, guacamole... whichever you prefer

Instructions

Lightly brown the ground beef in a large pot or Dutch oven. Drain any excess fat.
Add the onion and continue cooking until just starting to soften.
Add remaining ingredients except garnishes and stir.
Reduce heat to medium-low, cover and let simmer for 1-2 hours, stirring occasionally.
Serve with desired garnishes.

Nutrition