Wednesday, November 14, 2012

Nothing says cooler weather at our house like Spicy Taco Soup

Spicy Taco Soup

When the temperatures drop, it's time for Taco Soup at our house. Everyone has their own recipe but most include the same ingredients, more or less. I have pot of soup simmering on the stove now and the smell is intoxicating in and of itself.
2 pounds ground beef
3 cups diced yellow onions
2 (15-1/2-ounce) cans pinto beans
1 (15-1/2-ounce) can pink kidney beans
1 (15-1/4-ounce) can whole kernel corn
1 (14-1/2-ounce) can cream corn
1 (14-1/2-ounce) can Mexican-style stewed tomatoes
1 (14-1/2-ounce) can diced tomatoes
1 (14-1/2-ounce) can tomatoes with chilies
2 (4-1/2-ounce) cans diced green chilies
1 (4.6-ounce) can sliced black olives
2 (1-1/4-ounce) package taco seasoning mix
3 (1-ounce) package ranch salad dressing mix
2 tablespoons chicken bouillon granules or cubes
Salt and pepper to taste
Corn chips
Sour cream
Grated cheese
Pickled jalepenos
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the remaining ingredients except for creamed corn; cook in a slow cooker on low for 6 to 8 hours or simmer over low heat in a pot on the stove. If on the stove, cook on medium high until hot, stirring often then reduce heat and simmer for 1-2 hours and stir occasionally. Add creamed corn after cooking; stir well; allow to heat. Add salt and pepper to taste. Serve with a dollop of sour cream, cheese, and corn chips.


Kathleen Richardson said...

A wonderful soup for a cold, cold winter's night, and we're about to get a winterful of them!

Chris said...

I was craving soup just last night and couldn't settle on one. This would have hit the spot just right.

Joyce Ellis said...

This sounded so good, I ran to the store and now it's in the pot! Smells wonderful! Thank you for sharing.

Stephenie Bagge said...

Are the beans drained? Or just dump the can in?