TACO SOUP WITH BLACK BEANS AND CORN RECIPES

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8 CAN TACO SOUP | JUST A PINCH RECIPES



8 Can Taco Soup | Just A Pinch Recipes image

No matter how much experience you have in the kitchen, you can make this taco soup recipe. It's a basic dump-and-go recipe. The taco and ranch seasonings add all the flavor to this simple soup. There's plenty of meat for it to be hearty. The combination of beans is perfect. Corn gives the soup just a touch of sweetness. We served ours with tortilla chips and cheese, but that's just a suggestion. Sour cream and avocado chunks would be great too. If you think your soup is too thick, just add one can of water to thin it a little.

Provided by Cindi Bauer @DomesticGoddess

Categories     Beef Soups

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Number Of Ingredients 11

1 1/2 pound(s) ground beef
3/4 cup(s) diced onion
2 package(s) Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each)
1 package(s) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.)
2 can(s) beef broth (14.5 oz. each)
1 can(s) diced tomatoes with basil, garlic & oregano (14.5 oz.)
1 can(s) (mild) diced tomatoes & green chilies (10 oz.)
1 can(s) Bush's Light Red Kidney Beans, drained & rinsed (16 oz.)
1 can(s) Bush's Pinto Beans, drained & rinsed (16 oz.)
1 can(s) black beans, drained & rinsed (15 oz.)
1 can(s) whole kernel corn, drained (15.25 oz.)

Steps:

  • In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
  • Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
  • Add the beef broth and canned tomatoes.
  • Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
  • Ladle soup into bowls and serve.

CHUNKY TACO SOUP RECIPE: HOW TO MAKE IT



Chunky Taco Soup Recipe: How to Make It image

I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! —Evelyn Buford, Belton, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro

Steps:

  • In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 228 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1017mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 18g protein.

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