Southwestern Taco Soup
Delicious Southwestern Taco Soup can be made in four simple steps. All the tastes of a taco but in the form of a soup.
Video
Equipment
Ingredients
- 2 Tablespoons Canola Oil
- 2 Pounds Ground Beef
- 1 Each Yellow Onion diced, large
- 4 Cloves Garlic Minced
- 3 (10 Ounce) Cans Diced Tomatoes and Chilies
- 4 Cups Beef Broth low sodium
- 1 (14 Ounce) Can Cream of Tomato Soup
- 1 (1 Ounce) Packet Taco Seasoning
- 1 Tablespoon Ranch Dressing Mix
- Salt and Pepper to taste
- 12 Ounces Frozen Corn
- 1 (14 Ounce) Can Black Beans drained and rinsed
- 1 (14 Ounce) Can Ranch Style Beans
- Optional Toppings chopped red onion, avocado, sour cream, tortilla chips
Instructions
- In a large cast iron pot, or dutch oven, heat the oil over a medium heat. Add the ground been and onions and cook for about 5 minutes, or until there is no more pink.2 Tablespoons Canola Oil, 2 Pounds Ground Beef, 1 Each Yellow Onion
- Add the garlic and cook a further 2 minutes, then drain the fluid.4 Cloves Garlic
- Stir in the tomatoes and chilies, beef broth, tomato soup and seasonings. Cover and simmer for 30-45 minutes.3 (10 Ounce) Cans Diced Tomatoes and Chilies, 4 Cups Beef Broth, 1 (14 Ounce) Can Cream of Tomato Soup, 1 (1 Ounce) Packet Taco Seasoning, 1 Tablespoon Ranch Dressing Mix, Salt and Pepper to taste
- Add the corn, black beans and ranch style beans. Cook for a further 15 minutes.12 Ounces Frozen Corn, 1 (14 Ounce) Can Black Beans, 1 (14 Ounce) Can Ranch Style Beans
- Serve immediately with your favorite toppings.Optional Toppings
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Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 25g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 823mg | Fiber: 6g | Sugar: 6g
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