Taco Soup
Full of Tex-Mex flavor, this easy Taco Soup is one of my favorite soup recipes. Top with cheese, sour cream, and pickled jalapenos and you have a great meal for a cold night.
Servings: 8
Ingredients
- 1.5 pounds ground chuck
- 1 medium onion, diced
- 2 jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 can Hot Rotel tomatoes
- 1 (16-ounce) can Chili Beans
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8.25-ounce) can creamed corn
- 1 (14.5-ounce) can whole-kernel corn, drained
- tortilla chips, sour cream, shredded Mexican cheese for serving.
Instructions
- Heat a Dutch oven over medium-high heat and add ground chuck. Break it apart with a wooden spoon and add onion and jalapeno when it is about halfway cooked.
- Once beef is browned, add garlic and cook 1 more minute.
- Add remaining ingredients and simmer for 20 minutes.
- Serve with tortilla chips, sour cream, and shredded cheese.
Nutrition
Calories: 511kcal