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Taco Soup |

Taco Soup


  • 1 onion, chopped
  • 1 lb. fully cooked chopped chicken, roast beef or ground beef (I used leftover roast beef)
  • 1 (16 oz.) can kidney beans, with liquid
  • 1 (16 oz.) can white beans, with liquid
  • 1 (16 oz.) can pinto beans, with liquid (I didn’t have these so I used black beans)
  • 1 (16 oz.) can corn, with liquid
  • 1 can Ro-tel tomatoes with chilies and liquid
  • 1 (16 oz.) can stewed tomatoes, with liquid (I used a can of crushed tomatoes)
  • 1 pkg. taco seasoning mix
  • 1 pkg. Ranch dressing


  1. Saute onion in a little oil until tender, or if using ground beef you can just cook it along with the beef; drain.
  2. Place onion along with remaining ingredients in a stock pot, bring to boil and simmer for 15-20 minutes or place in your crock pot on low for 3-4 hours.
  3. Top with sour cream, tortilla chips and grated cheese if desired. Serves 6-8.
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