Oh how I love taco soup! My dear friend Jamie asked several of our friends to swap recipes a years ago to get some new ideas and fresh inspiration for our own homes. She took all the recipes and made each family their own special cookbook which I still use and cherish today!
Here's where I admit that until we swapped recipes I had NEVER heard of taco soup. After my first taste I knew I'd been missing out, but no worries, this delish taco soup was going into the monthly rotation going forward!
Taco soup is best made on the stovetop or in the crockpot. You can also whip this up in an instant pot but I find the flavors meld together nicely with a good slow cook.
Ingredients:
- 1 pound ground beef
- 1 small, or 1/2 medium, onion chopped
- 1 can chili beans
- 1 can dark red kidney beans
- 1 can corn
- 1 8 ounce can tomato sauce
- 2 cans diced tomatoes
- 1 4 ounce can green chilies
- 2 cups water
- 1 package taco seasoning
Make It:
- Cook ground beef and chopped onions in a skillet or the large pot you'll be using for the soup
- Drain excess fat (try using a turkey baster for this task)
- Add in ALL the rest of the ingredients, cans, water, taco seasoning
- Bring almost to a boil and then turn down to simmer! The longer it simmers the better the flavor is. I treat it like chili and let it sit on the stove all afternoon!
- Serve with a dollop of sour cream, shredded cheddar, and top with crushed tortilla chips!
Variations:
- Try using canned tomatoes with green chilies already added in for extra flavor or as a sub if you don't have a can of green chilies on hand
- Cut down on the water to make a thicker, more chili-like consistency
Tools we Love:
- Material mini reBoard
- Oliva Chef's Knife
- Ultimate Spoon
- Kuhn Rikon Smooth Edge Can Opener