Print Options

Back to Chunky Taco Soup >

Include these items:

Select reviews >

Taste of Home Logo

Chunky Taco Soup

 Chunky Taco Soup
I've gotten great response at our church dinners and senior groups whenever I bring this tick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! -Evelyn Buford Belton, Missouri
12 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained
  • 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 envelope ranch salad dressing mix
  • 1 envelope taco seasoning
  • 1/4 cup minced fresh cilantro

Directions

  • In a large kettle or Dutch oven, brown beef and onion in oil. Add the
  • pinto beans, tomatoes, water, black beans, corn, salad dressing mix
  • and taco seasoning. Bring to a boil. Reduce heat; cover and simmer
  • for 20-30 minutes or until the meat is tender. Sprinkle with
  • cilantro. Yield: 12 servings (about 3 quarts).