Taco Soup is a Texas thing. I am decidedly not Texan, but this is my version of the soup, which is really a taco-ish chili. It is based off of this one, but I made some adjustments, mainly to suit the personal preferences of the people who would be eating it. (Full disclosure: my husband loves corn but hates it in things, I hate seasoned canned tomatoes.) I normally have most things for this soup on hand, it comes together nicely on a weeknight and is a fast, easy and delicious soup.
2 pounds ground beef
1 can black beans (15 oz)
1 can kidney beans (15 oz)
2 cans diced tomatoes (14.5-15 oz) plus 1 can water
1 can diced green chilies (4 oz)
1 packet taco seasoning
1 packet ranch dressing mix
sour cream or grated cheese for garnish
- Brown ground beef in a skillet until cooked through and no longer pink.
- Meanwhile, add all remaining ingredients (except cheese/sour cream) to a large soup pot, mix well and bring to a simmer.
- When the meat is finished cooking, add it to the ingredients in the soup pot and simmer for 20 minutes.
- Top with grated cheese or sour cream and enjoy!