Years ago, when I had my first heart surgery, someone brought us a taco soup for dinner. The kids loved it! I recreated it, and have made this soup for them ever since. Even the pickiest eaters adore this for dinner. You can sub chicken for the ground beef if you’d like, or make if vegetarian and add more beans. The choice is all yours. We like to top it with sliced jalapenos, chopped cilantro, and scallions too. Make it your own. It will become a family favorite; I guarantee it!
To note: the recipe instructs to use a Crockpot. However, you can just as easily make this delicious soup on the stove!
PrintTaco Soup
Description
Easy and delicious taco soup! Soon to be your family’s favorite!
Ingredients
1 ½ pounds ground beef
1 onion, chopped
4 cloves garlic,
2 jalapeno, peppers, minced
1 large can green chilies, undrained
6 tablespoons taco seasoning
1 package hidden valley ranch seasoning
1 can Rotel tomatoes, undrained
1 can Mexican stewed tomatoes, undrained
1 can corn, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can black beans, undrained
Salt and pepper
For serving:
Scallions, chopped
Cilantro, chopped
Jalapenos, thinly sliced
Lime wedges
Tortilla chips
Avocadoes, sliced
Shredded cheddar or Mexican cheese
Hot sauce
Instructions
Heat olive oil in a saute pan. Brown the ground beef with the onion, garlic, and jalapenos; until the meat is cooked through and the vegetables are tender. Pour into a crockpot. Add the green chilies, taco seasoning, ranch seasoning, rotel tomatoes, stewed tomatoes, corn, pinto beans, kidney beans, and black beans. Taste and season with salt and pepper. Cook on low for 6-8 hours.
Serve with garnishes.
