The Shady Porch: Taco Soup

12.03.2014

Taco Soup

I made this spicy Taco Soup from leftovers, but don't let that fool ya...the family agrees this is one of the best soups we've had. If you like Tacos, this soup will not disappoint...eat it with white corn chips and you won't even miss the crunch. In addition to the great meal, I was also happy with the idea of using leftover pinto beans (making two completely different meals out of a bag of beans is my kind of budgeting and planning). If you want to amp up the soup, serve it with fresh diced tomatoes, Mex-blend cheese, sour cream, chopped green onions, and/or jalapenos for garnish.

Spicy Homemade Taco Soup

Ingredients:
3-4 cups pinto beans - leftovers or canned pintos
1 can of black beans, drained
1 - 1.5 lbs ground beef, browned and drained
1 pkg Taco seasoning mix
1 pkg of Ranch dressing mix
1 can creamed style corn
2 cans of whole kernel corn, drained
1 can of green chiles
1 can diced Jalapenos, if desired
2 cans of diced tomatoes, I used a basil - garlic blend
1 can of Rotel (Mild or Hot) or 1-2 cups of your favorite salsa
1 cup diced onions
1 container chicken broth or as needed for soup consistency

making homemade Taco Soup
Preparing the Taco Soup in a slow cooker

Directions:
1. Place all ingredients in a slow cooker or soup pot
2. Cook until soup is hot and the corn is cooked.
3. If desired, garnish with fresh diced tomatoes, Mex-blend cheese, sour cream, chopped green onions, and/or jalapenos, when serving.

Homemade Taco Soup
Homemade Taco Soup

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