Taco Soup
Servings: 8 servings
Calories: 397cal
Equipment
Ingredients
- 1.5 pounds lean ground beef
- 1 cup onion chopped
- 4 ounces diced green chiles 1 can
- 15 ounces pinto beans 1 can, drained
- 15 ounces black beans 1 can, drained
- 15 ounces kidney beans 1 can, drained and rinsed
- 1.25 ounces taco seasoning mix 1 package
- 14 ounces chicken broth 1 can
- 1 cup frozen corn
- 29 ounces diced tomatoes two 14.5 ounce cans
- 1.5 Tablespoons dry ranch seasoning mix 1 package
- salt and pepper to taste
- shredded cheeese and tortilla chips optional, for topping
Instructions
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
Video
Notes
If you'd like to freeze this soup, allow it to cool then portion into freezer safe containers or a freezer bag. Can be frozen for up to 4 months. To thaw, simply bring to room temperature then reheat on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 397cal | Carbohydrates: 54g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 877mg | Potassium: 1268mg | Fiber: 16g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 8mg
