I wonder if there is anyone left who has not yet made Taco Soup? My oldest son adores this soup. He’s been wanting to make a meal for the blog, so I told him he could make his favorite soup to share with you all this week.
The recipe is quite simple and it comes together in just minutes. I’ve made it without the beef in the past and it is just as delicious that way.
The secret to the unique flavor of taco soup is a packet of ranch dip mix. It provides an almost tanginess that balances the spice and it adds a great flavor to what might otherwise be a simple chili recipe. I no longer buy packaged ranch mix, so I haven’t made this soup in quite a while.
After numerous requests to make his soup, I decided to attempt a version using the spices from my Homemade Ranch Dip. It turned out great. It wasn’t quite as tangy as the original, but both of my boys still declared it a success.
Taco Soup – Made by My Boys
- 1 lb ground beef
- 1 large onion chopped small
- 15 ounces cooked black beans
- 15 ounces cooked pinto beans
- 15 ounces cooked great northern beans
- 16 ounces frozen corn
- 15 ounces can tomato sauce
- 15 ounces can diced or stewed tomatoes
- 1½ cups water
- 4 ounces chopped green chile
- 3 tablespoons taco seasoning I used this Homemade Taco Seasoning
- ½ teaspoon dried dill weed
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon finely cracked pepper
- In a large soup pot, brown the beef with the onion. Drain any grease, if necessary. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Enjoy!