Taco Soup
This recipe is a hearty and flavorful dish that combines ground beef, beans, corn, and tomatoes with taco seasoning for a deliciously easy meal. Perfect for busy weeknights, it's a comforting and satisfying soup that's ready in no time.
Servings 6 servings
Calories 113kcal
Equipment
Ingredients
- 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
Instructions
- Saute onion in a little oil until tender, or if using ground beef you can just cook it along with the beef; drain.
- Put onion and other ingredients in a pot. Boil and simmer for 15-20 minutes, or cook in a slow cooker on low for 3-4 hours.
- Top with sour cream, tortilla chips and grated cheese if desired. Serves 6-8.
Nutrition
Serving: 1 serving | Calories: 113kcal | Carbohydrates: 6g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 266mg | Potassium: 451mg | Fiber: 1g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg