Tuesday, October 7, 2014

Who doesn't love soup during the fall?  You guys, I made this amazing taco soup and I have to share it! It was seriously so easy, and took less than an hour! I posted a picture on instagram, and promised to post the recipe on here :)
If you love chili, you're going to love this soup as well.  I'm all about trying new recipes.  If you don't know what you are making for dinner tomorrow and the rest of the week, you're welcome :)


  • 1 1/4 lbs lean ground beef
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped (optional)*
  • 2 (14.5 oz) cans diced tomatoes with green chiles
  • 1 (14 oz) can low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp ground paprika
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp dry ranch dressing mix
  • Salt and freshly ground black pepper
  • 1 1/2 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips


  • Cook ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
  • Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm topped with desired toppings.
  • *If you don't like heat, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles. 

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