Who does not love a hot bowl of soup on a cold winter night? Soup and chili are two of my favorite things to eat during the colder months. They’re easy to through together, and the longer they sit on the stove or in the crock pot the better they get! Plus, leftovers go for days sometimes; its a beautiful thing all around.
This Taco Soup is one of our staple winter meals. Its spicy and hearty, and of course comforting. We like to eat ours with tortilla chips (or scoops). They add a nice little crunch and make it a “hands-on” meal 😉 It would also be delish with a nice grilled cheese sandwich. Mmmm… #mouthisnowwatering
I hope you guys enjoy!
- 1 lb. lean ground beef
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can corn niblets/kernels
- 1 can pinto beans
- 1 can black beans (drained and rinsed)
- 1 can great northern white beans
- 1 can Rotel
- 4 oz. can diced green chilies
- 2 cups water or broth
- Sour cream (optional)
- Shredded cheese (optional)
- In a skillet, brown your ground beef and drain. Mix in half of your taco seasoning.
- In a large pot, add all your ingredients. Only drain/rinse your black beans; add the juice of all the other canned ingredients.
- Heat on medium until bubbly and warmed through. Add sour cream, shredded cheese, and maybe some tortilla chips and enjoy!
If you’re not much of a beef eater, shredded chicken or pork would work just as well in this soup. You could even shred a rotisserie chicken to save time. Also, I normally add 2 cups of water to my soup to save on salt, but feel free to use beef, chicken or vegetable broth for more flavor. Whatever your preference 🙂