Paula Deen’s Taco Soup

Some soups I can only really savor once a season, then it’s as if my taste buds have filled their quota for that flavor and are ready to move on to the next thing. (Anyone else that way with certain foods?!) Sooo NOT the case with Paula Deen’s Taco Soup. This is my most ultimate favorite aaalllllll winter long!

Bonus: Is your tribe tiring of the traditional Taco Tuesday?
Need to mix it up?
Put a special spin on Taco Tuesday with this delicious recipe!

Cook Time:1 15

Ingredients

2 lbs ground beef
2 cups diced onions
2 cans pinto beans 15½ oz
1 can red kidney beans 15½ oz
1 can whole kernel corn 15½ oz, drained
1 can Mexican-style stewed tomatoes 14½ oz
1 can diced tomatoes 14½ oz
1 can tomatoes and green chilies 14½ oz
2 cans diced green chilies 4½ oz
1 can black olives 4⅝, drained and sliced
½ cup green olives sliced (optional)
1 package taco seasoning mix ¼ oz
1 package ranch dressing mix 1 oz

Garnish

sour cream
grated cheese
chopped green onion
sliced jalapeno

For Serving

1 bag corn chips

Instructions

Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños

Servings: 16

Author: Paula Deen

In the mood for soup this season?
Check out these soul-warming recipes!

Savory Chicken Basil

Plentiful Potato Soup