Hello, for those that attended my Brokers Open on Friday! Your enthusiasm and requests for the taco soup recipe did not go unnoticed, and I’m thrilled to share it with all of you.
🌮✨ Ready to elevate your Taco Tuesday?🥑🍲
Here’s what you’ll need:
- 2 lbs ground beef (I use ground turkey)
- 2 cups diced onions
- 2 cans pinto beans (15 1/2 oz each)
- 1 can pink kidney beans (15 1/2 oz)
- 1 can whole kernel corn (15 1/4 oz), drained
- 1 can Mexican-style stewed tomatoes (14 1/2 oz)
- 1 can diced tomatoes (14 1/2 oz)
- 1 can tomatoes with chiles (14 1/2 oz)
- 2 cans diced green chiles (4 1/2 oz each)
- 1 package taco seasoning mix (1 1/4 oz)
- 1 package ranch salad dressing mix (1 oz)
- 2 to 4 cups chicken stock (optional, but adds extra flavor)
- Corn chips, for serving
- Sour cream (I used non-fat Greek yogurt), for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
🍳Cooking Instructions:
1. Brown 2 pounds of ground beef and 2 cups of diced onions in a large skillet. Drain the excess fat.
2. Transfer the browned beef and onions to a large slow cooker.
3. Add 2 cans of pinto beans, 1 can of pink kidney beans, 1 can of whole kernel corn (drained), 1 can of Mexican-style stewed tomatoes, 1 can of diced tomatoes, 1 can of tomatoes with chiles, and 2 cans of diced green chiles.
4. Mix in 1 package of taco seasoning (1 1/4 oz) and 1 package of ranch salad dressing mix (1 oz).
5. Pour in 2 to 4 cups of chicken stock (optional, but adds extra flavor).
6. Cook in the slow cooker on low for 6 to 8 hours OR simmer over low heat for about 1 hour in a pot on the stove.
7. Serve with corn chips and garnish with sour cream, grated cheese, chopped green onions.
I hope you enjoy recreating my favorite taco soup as much as I enjoyed sharing it with you all at the Brokers Open. Happy cooking!