Momma’s Taco Soup
Public service announcement… It’s soup season! One of my favorite times of the year. Hearty and simple, soups quickly become a staple in my fall and winter cooking rotations. This recipe for Momma’s Taco Soup always finds a way into the line up.
My mom has been making this recipe For-Ev-Er!
Even back when I was a snot nosed kid, who didn’t like this soup because “it had beans in it”.
Thank goodness, my food pickiness has decreased over time. Otherwise, I wouldn’t have found out how delicious this recipe is.
Growing up whenever we would have family or friends over to the house, mom would whip up a batch of her famous taco soup.
One of the biggest reasons for that, most of the time we had all the ingredients on hand between our pantry and freezer.
That kind of recipe is always a win in my book.
Momma’s Taco Soup is delicious on its own, but also perfect with the addition of shredded cheddar cheese, a dollop of sour cream, and some crushed tortilla chips.
A great meal for a simple night in or to serve to a group of impromptu guests.
Momma's Taco Soup
- 1 lb Ground Beef, browned and drained
- 2 cans (14.5 oz) Diced Tomatoes
- 1 can (10 oz) Rotel Tomatoes with Green Chilies
- 1 can (15.25 oz) Whole Kernel Corn
- 1 can (15.5 oz) Red Beans
- 1 can (15.5 oz) Navy Beans
- 1 can (15.5 oz) Black Beans
- 1 pkt (1 oz) Taco Seasoning
- 1 pkt (1 oz) Ranch Dressing Seasoning
In a large pot, combine the ground beef, diced tomatoes, Rotel, corn, beans, taco seasoning, and ranch dressing packet. DO NOT DRAIN any of the canned goods.
Bring soup to a boil over medium to medium-high heat. Once boiling, simmer soup for 30 minutes.
Serve with shredded cheddar cheese, sour cream, green onions, and/or tortilla or corn chips.
If making in a slow cooker; combine all of the ingredients and heat on low for 3-4 hours.