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.
- 1 lb ground beef
- 1 large onion chopped small
- 1.5 cups cooked black beans or 1 can
- 1.5 cups cooked pinto beans or 1 can
- 1.5 cups cooked great northern beans or 1 can
- 16 oz frozen corn
- 15 oz can tomato sauce
- 15 oz can diced or stewed tomatoes
- 1.5 cups water
- 1/4 - 1/2 cup of diced green chiles or 1 small can
- 3 tablespoons taco seasoning I used this Homemade Taco Seasoning
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fine sea salt
- 1/8 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!
- FREEZER MEAL: Let the soup cool completely before
- transferring to freeze safe containers. Soup can be reheated in the microwave
- or it can be thawed first and then reheated on the stove-top.