Taco Soup
Today’s blog is brought to you by request of Debbie. I wanted to call her Little Debbie because she is the youngest member of our Living Stones Bible Fellowship class (formerly known as Sunday School). Debbie is wonderful. She is beautiful, smart, a businesswoman, sweet, funny, and has even written a book (more about this on another blog). One day before her father died, I took taco soup over to their home, and they enjoyed it. In her lovely thank you note, she asked for the recipe. I let it slip my mind (Oh! I am so sorry. You have to keep asking because I forget. I really do not mind sharing.) This morning I remembered while I was talking to her, and she was about to ask me again. Then she said, “Why don’t you write it in your blog”. Great idea. So here it is.
I got this recipe for Taco Soup from my dear friend Ann many years before she died. I treasure it as a remembrance of her. It is literally scribbled in the back of my A+ in Cooking cookbook. You will find this recipe extremely e-a-s-y, and everyone who likes taco soup seems to enjoy eating it. In about 35 minutes, you have a delicious meal.
PS: The original recipe calls for ground beef, but we also like to make this soup with the roasted chicken you get from the deli. I use about 1/2 to 3/4 of a chicken depending on how large it is, and how much meat you like in your soup. This is an easy recipe to adapt and expand. If you want a bigger pot of soup, just add more of the ingredients to the pot.
Also! This taste wonderful the next day. Great make ahead meal or leftover meal.
Taco Soup
By Published: April 23, 2012
- Yield: 6 Servings
- Prep: 5-10 mins
- Cook: 30 mins
- Ready In: 35 mins
Make this delicious Southwestern style soup with either deli roasted chicken or ground beef.
Ingredients
- 1 pound ground beef browned or use 1/2 - 3/4 of a roasted deli chicken diced.
- 1 10 ounce can Rotel tomatoes and chiies
- 2 14-16 ounce cans stewed tomatoes cut up the pieces of tomato if they are large
- 1 14-16 ounce can Ranch Style Beans
- 1 14-16 ounce can pinto beans
- 1 11-16 ounce can Mexican corn
- 1 package Hidden Valley Ranch Dressing dry
- 1 1.25 ounce package taco seasoning I use McCormick's
- 1 can water or chicken broth use more if needed
Instructions
- Brown ground beef in a soup pot. or dice 1/2-3/4 of a roasted deli chicken to add to the pot.
- Add other ingredients.
- Simmer for 30 minutes.
- Garnish with Fritos or tortilla chips, grated cheese, sour cream and avocado if you like.