Taco Soup
 
 
Cold winter days = soups! I added more vegetables to this soup that absorb the taco flavors. It is delicious and nutritious while also leaving room for delicious toppings.
:
Ingredients
  • 1.5 pounds ground beef, ground turkey or ground chicken
  • 3 cups chopped vegetables (zucchini, yellow squash and/or carrots)
  • 15 oz. tomato sauce or 6 oz. tomato paste
  • ¼ cup taco seasoning
  • 2 Tb. ranch seasoning
  • 3 cans (15 oz each) kidney, black, or pinto beans; rinsed and drained
  • 8 cups beef or chicken broth
  • 1.5 cups (fresh or 1 can drained) corn kernals
  • Toppings: avocado, diced green chilis, cheddar cheese, homemade tortilla chips, tortilla strips, crushed tortilla chips, or salsa
Instructions
  1. In a large pot or Dutch oven, cook onion and ground meat for 5 minutes over medium to medium-high heat. Add carrots if using, and cook for 5 minutes more or until no longer pink.
  2. Add the taco seasoning, ranch seasoning and tomato sauce (or paste). Cook for 30 seconds until fragrant.
  3. Add rest of the vegetables, beans and broth. Cook on medium high until it comes to a boil.
  4. Turn heat down and simmer for 30 minutes.
  5. Add corn and heat through.
  6. Top with toppings and enjoy!
Notes
Ranch Seasoning Substitute:
1 Tb. dried parsley
½ Tb. garlic powder
½ Tb. onion powder

To make tortilla strips at home in the oven:
Preheat oven 350 degrees. Cut 2 tortillas with a pizza cutter into strips. Cut strips into 1" pieces. Toss with a little oil. Sprinkle salt to taste (you can also sprinkle fajita seasoning or paprika) Lay on a sprayed rimmed cookie sheet or on top of foil or parchment on a cookie sheet. Bake for 5-10 minutes. They will turn golden brown fast - so keep a close eye on them.
Recipe by Whisk Together at https://www.whisktogether.com/2022/11/15/taco-soup-2/