elevated taco soup

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By Susan Magness
from Spanaway, WA

This hearty soup will have you coming back for more, the cumin and Mexican oregano add a rich, earthy flavor, to this subtly spiced south of the border twist! I serve this with Fritos (or tortilla chips), sour cream, grated cheese, and sometimes guacamole.

serves 10
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For elevated taco soup

  • 2 lb
    ground beef
  • 1 14oz. bag
    stir fry mixed vegetables (yellow onion,red,yellow, and green pepper
  • 1 15oz. can
    diced tomatoes
  • 4 c
    spicy tomato sauce, or regular
  • 1 10oz. can
    rotel original (diced tomatoes, and green chilies
  • 1 14oz. can
    whole kernel corn, drained
  • 1 15.5oz. can
    black beans
  • 1 15oz. can
    dark red kidney beans
  • 2
    knorr beef bouillon cubes
  • 1 tsp
    tony chachere's creole seasoning
  • 2 c
    water
  • 2 tsp
    ground mexican oregano
  • 3 tsp
    minced garlic
  • 1 Tbsp
    smoked paprika
  • 2 tsp
    ground cumin
  • 1 1/2 Tbsp
    ranch seasoning
  • 1 Tbsp
    brown sugar
  • 1 15oz. can
    ripe olives, drained and sliced
  • 1 14.5oz can
    chicken broth
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How To Make elevated taco soup

  • 1
    Brown ground beef, and drain grease.
  • 2
    Place all ingredients in a large crockpot and cook on low for 5-6 hours.
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