Slow Cooked Taco Soup

By ErinLayton

I watched Paula Deen make this flavorful soup on television, and just had to try it. Now it is our favorite Taco Soup recipe! And, like most soups, it is even better the day after it is made!

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (15 1/2 oz.) cans pinto beans
• 1 (15 1/2 oz.) can pink kidney beans
• 1 (15 1/4 oz.) can whole kernel corn
• 1 (14 1/2 oz.) can Mexican-style stewed tomatoes
• 1 (14 1/2 oz.) can diced tomatoes
• 1 (14 1/2 oz.) can tomatoes with chiles
• 2 (4 1/2 oz.) can diced green chiles
• 1 (1 1/4 oz.) package taco seasoning mix
• 1 (1 oz.) 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

Details

Servings 12

Preparation

Step 1

Brown the ground beef and onions with the salt and pepper 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, taco seasoning, and ranch dressing mix. Stir to combine. 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 desired garnishes.