TACO SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • • 2 pounds ground beef
  • • 2 cups diced onions
  • • 2 (15 1/2-ounce) cans pinto beans
  • • 1 (15 1/2-ounce) can pink kidney beans
  • • 1 (15 1/4-ounce) can whole kernel corn, drained
  • • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • • 1 (14 1/2-ounce) can diced tomatoes
  • • 1 (14 1/2-ounce) can tomatoes with chiles
  • • 2 (4 1/2-ounce) cans diced green chiles
  • • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • • 1/2 cup green olives, sliced, optional
  • • 1 (1 1/4-ounce) package taco seasoning mix
  • • 1 (1-ounce) package ranch salad dressing mix
  • • Corn chips, for serving
  • • Sour cream, for garnish
  • • Grated cheese, for garnish
  • • Chopped green onions, for garnish
  • • Pickled jalapenos, for garnish

Directions

  • Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Notes

Categories: Soup 
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