

Taco Soup
Dinner, Lunch, Soup Comfort Food, Soup
February 21, 2017
- Prep: 30 mins
- Cook: 1 hr
- Yields: 12 - 16 people
Ingredients
2 15 1/2-ounce cans pinto beans
1 15 1/2-ounce can kidney beans
1 15 1/4-ounce can whole kernel corn, drained
1 14 1/2-ounce can stewed tomatoes
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can tomatoes with chiles
1 4 1/2-ounce cans diced green chiles
1 1 1/4-ounce package taco seasoning mix
Directions
1Brown the ground beef, onions and garlic in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
2Add the rest of the ingredients except for the garnish and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
3To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.