[ TACO SOUP ]16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced tomatoes (if using diced tomatoes w/chiles, omit add’l chiles below)
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
½ pkg. ranch dressing seasoning
1 Tbsp. chili powder
1 lb. ground beef (or chicken)
1 onion, chopped
1 sm. can chopped green chiles
TOPPINGS
1 sm. pkg. of flour tortillas
shredded cheese
sour cream
DIRECTIONS
Do not drain any of the canned foods (however, drain all beans and corn if you want it thicker—that’s how we make it, so then it’s more like Mexican chili rather than taco soup). Add all ingredients, except the ground beef and onion, to a crock pot and add taco seasoning and the ½ pkg. of ranch dressing seasoning to the soup.
Brown the ground beef (or chicken) in a pan with the chopped onion and add this combination to the crock pot. Simmer for at least a couple of hours.
Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese-yum!). I beg you to please, please make the tortilla strips - so worth it! Another idea: Eat with large Fritos chips.
Told ya it was easy...and it's really good.







