Chunky Taco Soup Recipe

Name: Chunky Taco Soup Recipe
Ingredients: 1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes; 1 medium onion, chopped; 1 tablespoon olive oil; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained; 2 cups water; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-3/4 ounces) cream-style corn; 1 envelope ranch salad dressing mix; 1 envelope taco seasoning; 1/4 cup minced fresh cilantro

Chunky Taco Soup Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/chunky-taco-soup" target="_blank">www.tasteofhome.com.</a>

"I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! —Evelyn Buford, Belton, Missouri..."

INGREDIENTS

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1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes

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1 medium onion, chopped

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1 tablespoon olive oil

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2 cans (15 ounces each) pinto beans, rinsed and drained

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2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained

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2 cups water

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1 can (15 ounces) black beans, rinsed and drained

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1 can (14-3/4 ounces) cream-style corn

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1 envelope ranch salad dressing mix

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1 envelope taco seasoning

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1/4 cup minced fresh cilantro

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