Chunky Taco Soup
Total TimePrep: 20 min. Cook: 20 min.
Makes12 servings (3 quarts)
This is undoubtedly the best soup I've ever made. It is zesty and feels good on chilly days. Makes a large pot, enough for a large family or freeze some for later. I had a chuck roast I cooked in the instant pot then diced it up and added it with the beans. After cooking the onion everything else was already cooked, just needed heating. I also use beef broth instead of plain water. A keeper.
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I used rotisserie chicken, chicken stock instead of water,
What a fabulous recipe!! I was a bit hesitant on adding the ranch dressing packet, but WOW!!! don't leave it out! this soup is just excellent.
This was delicious and very easy to make. I used lean ground beef and spicy taco seasoning. My husband loved it and thought it tasted more like chili than taco soup.
This is a great recipe! I have used an inexpensive chuck-roast cubed. Also, used two envelopes of taco seasoning. omitting the ranch. I did take the suggestion of adding an extra can of whole corn, great addition. This is a great chili recipe that tastes and smells like tacos. A hit with the teenage crowd!
A+ on this one!! We topped with cilantro,cheese and tortilla chips. Very satisfying and a wonderful flavor!!
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Excellent, easy to make hearty soup, but not an inexpensive soup. I made the recipe first as written and have made the recipe several times adding a can of drained whole kernel corn and upping the meat to two pounds, cut in smaller size pieces. Lean coarse ground meat should work equally as well. I typically brown the meat and onion in a skillet then put all in a crock pot to serve hours later. As others have mentioned do not leave out the cilantro as it would definitely not be as good. We server with fresh flour tortillas.
Very good; don't leave out the cilantro.