Prep 15 mins
Cook 15 mins
This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.
- 1 (15 1/2 ounce) can pinto beans
- 1 (15 1/2 ounce) can dark red kidney beans
- 1 (15 1/2 ounce) can corn
- 2 (14 1/2 ounce) cans green beans
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 (10 ounce) can diced tomatoes with green chilies
- 12 ounces beer
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (1 ounce) envelope ranch dressing mix
- 6 corn tortillas
- vegetable oil
- salt, to taste
- cheddar cheese, to taste (optional)
- Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
- Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
- Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
- Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
- Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
- Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
- Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.
This was very good and a healthy recipe as well. I liked that it was so easy - just opening cans and throwing it all together, then heating. I used OEP taco seasoning, and thought that spiced it up just enough. I used regular petite diced tomatoes in place of the tomatoes with green chiles.
Healthy comfort food - can't beat that. I put everything in the crock pot on high for 4 hours and served over rice with cornbread on the side. It was delicious reheated the next day as well.
We enjoy this recipe and it's super easy to throw together on a weeknight. I've used a variety of beers for this and recommend something a bit lighter like a Corona as opposed to a darker beer, but it's up to your preferences. As a variation, I like to slice the corn tortilla into strips and drop them into the simmering broth so they turn into a kind of noodle like consistency, it thicken the broth and add a new dimention if you don't want to take the time to crisp them in the oven.