Even though it’s hot outside, I wanted chili or soup last night. Luckily, I found the best of both worlds: Taco Soup! It’s a pretty good cross between chili and soup for sure!
Taco Soup (Serves 12 to 16)
Recipe from Paula Deen
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) can pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapeños, for garnish
1. Brown the ground beef and onions in large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
We really enjoyed it! It would be great with some corn bread too!
I took the kids to school, then went to Orange Theory for a great workout!
Lunch was more Taco Soup!
I went to a tennis lesson then picked the kids up from school. Tonight is a chill night at home. The last one for the rest of the week!
Chili vs. Soup…which would you pick?