Taco Soup Recipe

Nice, quick and easy taco soup recipe combines browned beef or turkey with diced tomatoes, chopped chili peppers, kidney beans, corn, water, taco and dressing mixes. Garnished with crushed tortilla chips, shredded cheese, and sour cream.

Ingredients -

1 to 1-1/2 pounds Lean Ground Beef or Turkey
1 (14 ½ ounces) can Diced Tomatoes (do not drain)
1 (4 ounces) can Diced, Chopped Green Chile Peppers
2 (15 ounces) cans Kidney Beans
1 cup Water
1 package Taco Seasoning Mix
1 package Hidden Valley Ranch Dressing Mix
1 cup Frozen Corn

Garnish:
Tortilla chips
Monterrey Jack Cheese, shredded
Sour Cream

Preparation:

1. Brown meat in medium non-stick skillet. Drain off excess fat.

2. In large stockpot, add browned meat, diced tomatoes, chili peppers, kidney beans, water, taco seasoning mix, dressing mix, and corn.

3. Simmer 45 minutes.

To serve:

5. Place crushed tortilla chips in bottom of individual soup bowls. Ladle soup over tortilla chips.

6. Sprinkle cheese over soup. Top with dollop of sour cream.

Variations and Recipe Ideas:

Cooking Tip

Diced Tomatoes

You can substitute 2 small, fresh chopped tomatoes with this recipe. Be sure to include all the water and seeds from inside the tomatoes, or be prepared to add a touch of water to the soup.

Cooking Tip

Frozen Corn

You can substitute one small size can of corn for the frozen corn called for in this recipe. For best results, be sure to drain the canned corn.