Community Pick
Chunky Chili Taco Soup
photo by eabeler
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 1 (28 ounce) can tomatoes, diced
- 1 (16 ounce) can pinto beans, undrained
- 1 (16 ounce) can black beans, undrained
- 1 envelope dry ranch dressing mix
- 1 (10 ounce) can Rotel tomatoes & chilies or (10 ounce) can Old El Paso tomatoes & chilies
- 1 (16 ounce) can kidney beans, undrained
- 2 (7 ounce) cans white shoepeg corn, undrained
- 2 envelopes taco seasoning mix
- taco cheese, Finely shredded
- tortilla chips, crushed
directions
- Brown meat and onions.
- Add remaining ingredients, except cheese and chips.
- If soup seems too thick, add 1 cup water.
- Simmer, covered for 30 to 45 minutes.
- Spoon into bowls.
- Sprinkle cheese and chips on top.
- Serve while hot.
Questions & Replies
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Can no longer "save" recipes. Miss this feature VERY much.
Reviews
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This was SUPER easy & delish! I HIGHLY recommend using shredded chicken rather than ground beef. I made it both ways and the chicken gets far better reviews. -
I have not yet made the taco soup recipe. I know folks like recipes that are easy to do, but I don't care for envelopes of things like ranch dressing, taco seasoning etc. In general the sodium is too high to be healthy and I cook from ingredients I know so I can control things that are not good for me. One of my friends needs what I consider too much salt to keep his BP high enough. He can add salt later and the rest of us can stay on the sodium diets that work for us. I'm not trying to be the food police, but just wanted to say that I generally don't participate in food sites that focus on packaged foods. I have not been here much since the name change, and don't know what precipitated it, or if the site was sold. Anyway, Happy Cooking and I'll check in after I check out the ingredients in the ranch envelope and decide how I would make this recipe.
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My family loved this. I used "Recipe#2836" for the ranch dressing, and also used homemade taco seasoning. It also tastes great served over tostitios. Thanks for the recipe -
Loooved this soup! I only used one can of beans and added some pickled jalepenos for some spice. We topped it with sour cream, cheese and other taco toppings. Definately will be making again! -
I made this for a potluck we had a work. The recipe makes a lot of soup; which is a good thing, as it went quickly. Thank you for sharing!
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Tweaks
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Doesn't hurt to add a jar of chunky salsa to the ingredients -
I made this last weekend for my family. My grandmother said that it was the best soup that she's had... which is a pretty big compliment. We made the full batch and everyone had seconds (and some had thirds). Very declicious meal. The only change I made, was I used regular whole kernel corn instead of white shoepeg corn... and two cans of rotel. I highly reccomend this recipe... and we're making it again tonight. -
Absolutely fabulous! We used ground pork in place of ground beef. Not a red meat eating family. ;) Perfect! TY for sharing!! -
Fantastic soup...it made a LOT and there are only three of us. I took it for lunch as well and can say it only got better. Very satisfying and filling...I did leave out the corn and added chopped celery instead (trying to cut down on carbs and keep glycemic index low). Will make again. This is very similar to Paula's Dean's Taco Soup except it uses 2 lbs of ground beef instead of 1 and ups the spices...I did use one reviewer's suggestion and added the ground cumin. Thank you for a great recipe! We love it in Texas!
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YUMMY!!!! I used beef broth instead of water, and frozen corn (b/c that's what I had) - This is very satisfying!
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