Rumor’s Taco Soup Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesThe flavor of a long, slow simmer is achieved with soup mix.

  • Yield: 8 Servings


  • 1 lb ground chuck
  • 1 medium onion, chopped (about 1 cup)
  • 1 oz envelope Ranch dressing mix
  • 1 oz envelope taco seasoning mix
  • 16 oz cans pinto beans, undrained
  • 14.5 cans diced tomatoes, undrained
  • 15 oz can black beans, undrained
  • 14¾ can white creamed-style corn
  • 4.5 can chopped green chiles, undrained
  • Sour cream
  • Shredded sharp Cheddar cheese
  • Tortilla chips
How to Make It
  1. Cook beef and onion in a large Dutch oven over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Stir in dressing mix and taco seasoning. Add 1 cup water, pinto beans, and next 4 ingredients. Bring to a boil over high heat; reduce heat to medium, and simmer, uncovered, 25 minutes, stirring occasionally.
  2. Ladle soup into bowls. Top each serving with a dollop of sour cream, and sprinkle with cheese. Serve with tortilla chips.

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