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Chunky Taco Soup

I've gotten great response at our church dinners and senior groups whenever I bring this thick 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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    12 servings (3 quarts)

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 chiles, 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 stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
Nutrition Facts
1 cup: 228 calories, 4g fat (1g saturated fat), 23mg cholesterol, 1017mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 18g protein.

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