This is a quick 'n easy soup to put together. My husband and I especially enjoyed this soup the next day, as the seasonings seem to meld together in the soup a bit more. We also enjoyed the soup along with grilled cheese sandwiches.
Blue Ribbon Recipe
No matter how much experience you have in the kitchen, you can make this taco soup recipe. It's a basic dump-and-go recipe. The taco and ranch seasonings add all the flavor to this simple soup. There's plenty of meat for it to be hearty. The combination of beans is perfect. Corn gives the soup just a touch of sweetness. We served ours with tortilla chips and cheese, but that's just a suggestion. Sour cream and avocado chunks would be great too. If you think your soup is too thick, just add one can of water to thin it a little.
servesOne large kettle of soup (or yields about 12 cups)
prep time10 Min
cook time1 Hr 10 Min
1 1/2 lb
Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each)
Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.)
beef broth (14.5 oz. each)
diced tomatoes with basil, garlic & oregano (14.5 oz.)
(mild) diced tomatoes & green chilies (10 oz.)
Bush's Light Red Kidney Beans, drained & rinsed (16 oz.)
Bush's Pinto Beans, drained & rinsed (16 oz.)
black beans, drained & rinsed (15 oz.)
whole kernel corn, drained (15.25 oz.)
How To Make
In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
Add the beef broth and canned tomatoes.
Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
Ladle soup into bowls and serve.
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