Taco Soup
A quick and flavorful taco soup made with ground beef, beans, corn, and a seasoned tomato base. Easy to prepare and perfect for topping with your favorites.
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can refried beans (I like two)
- 1 (15-ounce) can mexi-style chili beans
- 1 (15-ounce) can corn
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4 ounce) can can chilies, diced
- 1 packet taco seasoning
- 1 packet Hidden Valley Ranch (not buttermilk)
Instructions
Instructions
- In a large pot or Dutch oven, brown the ground beef with the diced onion over medium heat until fully cooked. Drain excess grease if needed.Add the kidney beans, refried beans, chili beans, corn, crushed tomatoes, tomato sauce, and diced green chiles to the pot. Stir to combine.Sprinkle in the taco seasoning and ranch seasoning. Stir well until fully incorporated.Bring the soup to a gentle simmer and cook for 20–30 minutes, stirring occasionally, until heated through and well blended.Serve warm with your favorite toppings.
Notes
- This soup thickens as it sits. Add a little water or broth if you prefer a thinner consistency.Serve with shredded cheese, sour cream, tortilla chips, or sliced avocado.Leftovers store well and reheat beautifully.
