Taco Soup. A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. In a large Dutch oven or pot over medium heat, heat oil.

Mix ranch dressing and taco seasoning into meat. Without draining, add all of the other ingredients. This soup recipe is filled with ground beef, beans, veggies and of course taco seasoning. You can have Taco Soup using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Taco Soup

You need 1 lb. of hamburger.
You need 1 of small onion, chopped.
It's 1 (14.5 oz) of can petite diced tomatoes.
Prepare 1 (14 oz) of can beef broth.
You need 1 (15.5 oz) of can black beans.
Prepare 1 (15.5 oz) of can pinto beans.
It's 1 (15.5 oz) of can kidney beans.
It's 1 (15.25 oz) of can corn.
It's 1 (10 oz) of can Rotel.
Prepare 1 of pkt. Ranch Dip Mix.
You need 1 of pkt. Taco Seasoning.
It's of Toppings as desired: sour cream & cheddar cheese.

Top this soup with sour cream, Homemade Salsa or Pico de Gallo and a sprinkle of cheddar for the perfect dinner! Favorite Soup Recipe This Taco Soup recipe is a fall and winter staple! It's an easy, protein packed soup full of zesty, crave-worthy flavor, plus it's perfectly hearty and filling. It's like chili's soupier cousin and it's loaded with all the best taco style ingredients!

Taco Soup step by step

Cook hamburger along with onions until thoroughly cooked; drain off grease..
Open all cans and prepare for crockpot..
To the crockpot add the tomatoes, beef broth and Rotel..
Drain the beans and corn and add to pot..
Stir in seasoning packets and hamburger..
Cook on low for 4 hours. Serve with toppings of choice. Enjoy!.

This taco soup makes a GREAT freezer meal. It holds up really well and reheats perfectly. Check out my easy freezing tips below. Allow the taco soup to cool down. Place into a zip top bag or freezer container (leaving room for it to expand) and add a freezer label.