Red Section Separator

Taco Soup Recipe

INGREDIENTS

3 (15-ounce) cans chili with beans ▢1 (15-ounce) can can black beans drained and rinsed ▢1 (15-ounce_ can tomato sauce ▢1 (15-ounce) can diced tomatoes ▢1 (15-ounce) can corn ▢1 (4-ounce) can diced green chiles ▢3 tablespoons ranch dressing mix (or 1 packet) ▢3 tablespoons taco seasoning (or 1 packet) ▢1½ cups low-sodium beef broth ▢½ cup water Toppings ▢sour cream, tortilla chips, shredded cheese, chopped green onions, cilantro

Cream Section Separator

STEP-1

Combine all ingredients in a large pot and bring to a boil.

Cream Section Separator

STEP-2

Reduce the heat and simmer for 15 minutes.

Cream Section Separator

STEP-3

Serve warm with your desired toppings.

Cream Section Separator

Note

Make Ahead: You can easily make this soup 1–2 days ahead of time. Store it in an airtight container in the refrigerator. When ready to serve, reheat on the stove or in a crockpot until warm.

Cream Section Separator

Note

Slow Cooker Instructions: Combine all ingredients in a slow cooker and cook on high for 2–3 hours or low for 6–7 hours.

Cream Section Separator

Taco Soup is one of the EASIEST dinner recipes of all time! Just dump, simmer, and enjoy in under 20 minutes!

more stories