I was asked to make a soup for a class at our church one evening and was excited to try this Taco Soup I had seen over at
Stonegable. It was delicious and filling! It reminds me of a chili, feel free to substitute any kind of beans or tomatoes you like.
Taco Soup:
2 pounds ground beef
2 cups diced onion
2 (15-1/2 ounce) cans pinto beans, drained and rinsed
2 (15-1/2 ounce) cans black beans, drained and rinsed
2 cups frozen corn
1 (14-1/2 ounce) can mexican style stewed tomatoes
1 (14-1/2 ounce) can rotel tomatoes or a jar of mild salsa
3 to 4 cups beef broth (or Better than Bouillon, mixed with water)
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Crispy tortilla strips, recipe follows
Sour cream, for garnish
Grated cheddar cheese, for garnish
Sliced black olives, for garnish
Chopped green onions, for garnish
Directions:
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 stockpot. Add the beans, corn, tomatoes, beef stock, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour on the stove. To serve, ladle soup into bowls and top with cheese, sour cream, crispy tortilla strips, green onions and olives.
Tortilla Strips:
3 to 4 large flour tortillas, cut into 1/2 inch by about 2 inch strips
vegetable oil
salt
Directions:
In a medium pot, heat 1 inch of oil to 350 degrees. Have ready a paper towel lined cookie sheet. Add a handful of tortilla strips to the oil and cook until light golden, about 1 to 2 minutes. Remove to drain on the paper towel. Salt immediately. Continue with remaining strips. Cool and keep in airtight container at room temperature until ready to serve.
Slightly adapted from
Stonegabe, originally from
Paula Deen.
Hope you enjoy, Donna
