Introduction : Soup
This taco soup is quick and easy to prepare, and it cooks hands-free in the slow cooker. Top this delicious, thick soup with a dollop of sour cream and some shredded cheese or thinly sliced green onions. Garnish with crispy fried tortilla strips (see the how-to below) but coarsely crumbled tortilla chips would be excellent as well.
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Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 4 servings
Nutrition Facts
Amount per serving % Daily Value*
Calories 780
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 101 mg 34%
Sodium 2205mg 96%
Total Carbohydrate 103g 38%
Dietary Fiber 21g 76%
Total Sugars 23g
Protein 57g
Vitamin C 83 mg 415%
Calcium 249 mg 19%
Iron 10mg 55%
Potassium 2239mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Take a look at the tips and variations below the recipe instructions for some additional ideas and substitutions.
Table of Contents
Ingredients : Soup
- 1 pound lean ground beef
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 (11- to- 15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes & green chilies, preferably Ro*Tel®
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can chopped chile peppers
- 1 (1-ounce) envelope taco seasoning
- 1 (1 ounce) envelope ranch dressing mix
How to Make It
- In a large skillet over medium heat, brown the ground beef; drain well and transfer to the slow cooker. Add the canned beans, corn, Rotel and regular tomatoes, and peppers. Stir in the taco seasoning and ranch dressing mix.
- Cover and cook on LOW for 6 to 8 hours.
- Serve the soup with tortilla chips or Mexican cornbread.
Tips
To make homemade baked tortilla strips, slice 4 corn tortillas in half, then slice each half crosswise into strips. Heat 2 to 3 inches of oil in a heavy skillet to 350 F. Using a metal slotted spoon to stir them and keep them covered with the oil, fry a batch of about one-third of the tortilla strips until golden brown (about 3 minutes). Remove the fried tortilla strips to towels to drain and repeat with the remaining tortilla strips.
Make a double batch and freeze some in meal-size or individual portions for another day.
Recipe Variations
- Add a can of refried beans to the soup.
- If you don’t have a can of chile peppers, add an extra can of Ro-tel tomatoes with green chiles and one 14.5-ounce can of diced tomatoes; omit the 28-ounce can of tomatoes.
- Add a few tablespoons of chopped jalapeno peppers to the soup.
- For a thinner soup, add some beef broth near the end of the cooking time.
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