My family loves to eat soup in the fall and winter months. With five grandbabies in the mix, we are always looking for soups which all five will enjoy. This is one soup recipe they all love! I am sure it is because they all love tacos and when you make tacos into a soup and add Fritos and cheese you can’t go wrong in their books.
One of the best things about this soup is that it contains ingredients which are usually in your pantry and freezer. Because this soup is basically a throw it all in a pot and forget it recipe, I tend to make it often. This recipe makes a large pot of soup which is necessary when I have the entire family together. Especially if we want leftovers. My family can chow down on some leftovers!
You can also make this soup using a store purchased roasted chicken if beef is not your thing.
I love to throw some cilantro and fresh squeezed lime juice into my bowl. You can also add two tablespoons of freshly chopped cilantro into the pot if your family likes cilantro. Sliced avocado makes a great topper for this soup also.
Gammy’s Taco SoupCourse: soup, taco soupCuisine: MexicanDifficulty: Easy
This Taco Soup recipe is a fall and winter staple. It is a protein packed soup full of zesty, crave-worthy flavor and it is loaded with all the best taco style ingredients!
3 tablespoons of olive oil
2 pounds of ground chuck (or ground beef)
2 pound of chuck steak
2 cans (15 ounce) black beans, drained and rinsed
2 cans ( dark kidney beans, undrained
2 packs of Hidden Valley Original Ranch
2 (10 ounce) cans of Rotel tomatoes, undrained
2 packs of Taco Seasoning
One tablespoon of cumin
2 cans of fire roasted tomatoes with garlic, undrained
1 bag of frozen corn
3 cups of chicken broth
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and chuck steak, until browned, about 5 minutes. Drain well.
- Add chicken broth, beans, tomatoes, corn, rotel, and all juices from cans, except for black beans which need to be drained and rinsed. Stir in taco seasoning and ranch seasoning.
- Bring to a boil, reduce heat to medium-low, and simmer for at least 60 minutes ( I like to cook for two hours if possible). Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
- To serve, ladle soup into bowls. Top with Fritos or tortilla chips, shredded cheese, sour cream, or other toppings as desired.
- This soup is one of those recipes that tend to taste better even on the second day.