Delicious Taco Soup

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Hey, hey!  Last week was full of cloudy, foggy days which made me crave soup {maybe it was the pregnancy hormones}. Ha! So, I made a delicious taco soup which we always enjoy. This taco soup recipe is easy and can be made in the slow cooker…simmering all day. Yum!

Taco Soup

  • 1 lb. ground meat, browned
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 10 oz. package frozen corn
  • 1 28 oz. diced tomatoes
  • 1 15 oz. can pinto beans
  • 1 15 oz. can black beans
  • 1 15 oz. can kidney beans
  • 1 10 oz. can Rotel
  • 1 Tablespoon each – cumin, paprika, garlic powder, onion powder and chili powder
  • 1 Tablespoon + 1 teaspoon salt
  • 1/2 cup homemade ranch dressing
  • 1 -4+ cups water or chicken broth depending on how thin or thick you want the soup

Combine all ingredients in a stockpot. Bring to a boil and then allow to simmer for 1 hour.

Serve with sour cream and shredded cheddar cheese.

Enjoy!

Slow cooker method – Dump all ingredients in.  Cook on low for 8 hours or high for 4 hours.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

What is your favorite soup recipe for rainy days?

I’m linking up to Tasty Tuesday and Women Living Well!

XO

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21 Comments

    1. The soup isn’t super spicy. You could add only half of the cumin and chili powder and taste test before adding the remainder…just to make sure it’s not too spicy for you. 🙂 I hope that helps!

      Reply

    1. I didn’t drain the beans, but you totally can. I like the bean liquid that gives the soup a “thicker” consistency. 🙂

      Reply

  5. This sounds pretty delish, Myra! I am always looking for ways to use our slow cooker so we may have to try this! We are also having gloomy, cold weather up here in Wisconsin! One thing I LOVE about winter is soups and chili! Major comfort foods for us and they are so easy to make. We make BIG batches and freeze part so we can easily pull out a great meal – even when we think we are “out of food!”

    Thanks for sharing!
    Shelley´s last blog post ..Spilled Milk

    Reply

  7. I made this tonight! Thanks for the inspiration, it was delicious!! I tweaked it a bit since I don’t have your ranch dressing and didn’t have the supplies to make it, but it was excellent regardless!!!

    Reply

  12. This was very yummy Myra! We made it tonight for dinner along with the homemade ranch dressing. This recipe was super easy and took no time at all. Thank You

    Reply

  13. This was so good! First your meatloaf was an amazing hit (I doubled it and froze half for when the baby comes). And now this!! I am freezing the leftovers for an instant meal as well. After I save some for my lunch tomorrow. Can’t wait to try more recipes!

    Reply

  16. LOVED IT !!!! IT COULD EASILY BE A CHILI DEPENDING ON THE AMOUNT OF WATER OR CHICKEN BROTH YOU ADD. I USED CHICKEN BROTH .THE ONLY THING I DIDN’T ADD WAS THE –1 10 oz. can Rotel–BUT IT WAS SO GOOD WITH OUT IT –I ATE AND ATE .. I WILL BE MAKING THIS FROM KNOW ON … THANKS .

    Reply

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