Taco Soup by Robyn Stone

By srumbel

Taco Soup Recipe - So quick and easy, this taco soup recipe is flavorful and delicious! Made with ground beef, beans, corn, it is on the table in less than 30 minutes!
Author: Robyn Stone | Add a Pinch

Ingredients

• Optional toppings:
• 2 pounds ground beef
• 1 tablespoon taco seasoning
• 1-1/2 cups water
• 1 can (15 ounces) black beans, drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (14-1/2 ounces) stewed tomatoes
• 2 1/2 tablespoons ranch seasoning mix
• 1 can (4 ounces) chopped green chilies, optional
• Salt and pepper to taste, when serving
• Tortilla chips
• Sour cream
• Green onions, chopped
• Cheddar cheese, shredded

Preparation

Step 1

Cook ground beef in a large Dutch oven over medium heat until browned, about 5 minutes. Drain excess fat.
Add taco seasoning and stir until well combined.
Add water and mix well. Add all other ingredients and stir until well combined. Bring to a full boil. Reduce heat to simmer and simmer uncovered until all ingredients are heated well throughout, about 15 minutes.
Remove from heat. Add salt and pepper to taste. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheddar cheese

Slow Cooker Method:

Cook ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat. Pour the browned meat into the slow cooker. Add taco seasoning, water, black beans, corn, chili beans, tomatoes, ranch seasoning, and the green chilies. Stir until well combined.
Cook on low setting for 6 hours. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.

Serves: 6 - 8 servings