Taco Soup

It’s recipe swap time once again, and this time the theme was soups/stews. I submitted a recipe for chicken gnocchi soup (a copy cat version of the popular Olive Garden soup), and received this recipe for tortilla soup from Sweet Beginnings. Be sure and check out all the recipes on A Taste of Home Cooking.

I thought this recipe sounded alot like taco soup, so I thought I would change up the ingredients and share a recipe for taco soup instead. I have been making this recipe for years, and I never seem to make it the same way twice. Just like the tortilla soup recipe, you can use chicken in the taco soup. I have even used ground turkey, but I prefer lean ground beef the best. A lady I worked with made this taco soup for us one time, and I have been making it ever since.

 

Taco Soup

Source: adapted from Chris Morey

 

1 pound lean ground beef

2 (80z) cans tomato sauce

1 packet dry ranch dressing

1 packet taco seasoning

1 (15 oz) can corn, undrained

1 (15 oz) can hominy, undrained

1 (15 oz) can ranch style beans

1 (15 oz) can chili beans

1 (10 oz) can rotel, undrained

1 (15 oz) can diced tomatoes, undrained

1 medium onion, diced

Toppings:

tortilla chips (I love to use Tostito’s Scoops)

shredded cheddar cheese

sour cream

Brown ground beef and onion in a large skillet. In a large crockpot, combine all ingredients, except for toppings. Cook on low 8-10 hours. Serve with tortilla chips, shredded cheddar, and sour cream.

**Note** You can use any combination of beans in this soup. I usually just throw in what I have in the pantry.