Taco Soup: Adapted recipe and photos by For the Love of Cooking.net Original recipe from Food Network
I am always looking for new soup recipes as well as Mexican recipes. My friend Jen told me about a taco soup recipe she tried and loved so I was excited to make it. I adapted the original Food Network recipe quite a bit to suit my families tastes. The recipe called for a packet of taco seasoning but I don’t like the taste of store bought taco seasoning so I made my own. I thought it was strange that the recipe called for a package of ranch dressing mix but it really did add a nice zing to the flavor of the soup. It was really thick and hearty, almost like a chili, and so delicious – we all loved it. I think the creamy sour cream on top with the crunchy tortilla strips really made this soup extra special. This will warm you up on a cold rainy day! Thanks for the great recipe Jen.
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of coriander
- Sea salt and freshly cracked pepper, to taste
- 1 lb of lean ground beef (I used 94/6)
- 1/2 sweet yellow onion, diced
- 3-4 garlic cloves, minced (not pictured)
- 1 can of pinto beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 cup of frozen corn
- 2 cans of diced tomatoes
- 1 4.5 oz can of diced green chilies
- 1/2 oz of package of ranch salad dressing mix (half a packet)
Heat a Dutch oven over medium heat then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the diced onion and garlic then mix thoroughly and cook for 4-5 minutes.
Add the beans, corn, tomatoes, green chilies and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stir occasionally. Taste and re-season with sea salt or pepper if needed.
- Corn tortilla strips (directions below)
- Sour cream
- Sharp cheddar cheese, shredded
- Green onions, diced
While the soup is simmering. Heat the oven to 400 degrees. Cut a few corn tortillas into strips. Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt. Bake in the oven for 5-7 minutes or until golden brown.
Ladle the soup into bowls then top with corn tortilla strips, soup cream, cheddar cheese and green onions. Enjoy.