Taco Soup II

Taco Soup II
  • PREP TIME
    5 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    679

A hearty and flavorful Taco Soup, perfect for a chilly evening. This easy-to-make soup is packed with ground beef, beans, and a medley of spices, creating a comforting and satisfying meal. Garnish with your favorite toppings for a personalized touch!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    114 mg
  • Fiber
    13 g
  • Protein
    39 g
  • Saturated Fat
    13 g
  • Sodium
    2300 mg
  • Sugar
    6 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins In a large Dutch oven or heavy-bottomed pot, brown the ground beef and chopped onion over medium heat, breaking up the beef with a spoon. Drain off any excess fat. (Approximately 8-10 minutes)

Image Step 02
02 Step

Recipe View 2 mins Add the diced green chiles, salt, pepper, pinto beans, lima beans, taco seasoning mix, beef broth (or water), ranch dressing mix, hominy, diced stewed tomatoes, and kidney beans to the pot. Stir well to combine. (Approximately 2 minutes)

Image Step 03
03 Step

Recipe View 1 hrs Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally to prevent sticking. (30-60 minutes)

Image Step 04
04 Step

Recipe View 2 mins Ladle the soup into bowls and top with shredded cheddar cheese, tortilla chips, and any other desired toppings such as sour cream, avocado, cilantro, or a squeeze of lime. Serve immediately.

For a richer flavor, use fire-roasted diced tomatoes.
If you like a thicker soup, mash about half of the beans before adding them to the pot.
This soup is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To make this soup in a slow cooker, brown the beef and onion as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Hellen Bosco

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 226 Ratings)
Total Reviews: (4)
  • Ferne Mraz

    The ranch dressing mix is the secret ingredient that makes this soup so good!

  • Rogers Jacobi

    Next time I'll try it in the slow cooker for an even easier weeknight meal.

  • Christian Bruen

    This soup is a game-changer! So easy to make and the family loves it.

  • Rosalee Glover

    I added a can of corn and some cumin for extra flavor. It was a hit!

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