While we seriously never get tired of Mexican classics like enchiladas, fajitas and tacos, this soup is like a revelation to us. It’s got all the same taco flavors we love, but it’s a hearty soup that can get us through the coldest of winter months or something that we can bring to a backyard BBQ!
For something delicious that could feed an army if you wanted it to (plus you can make it in the slow cooker, if that’s more convenient), you should definitely try this soup out. You won’t be disappointed and you’ll be really impressed with the full flavor you created!
- 1 1/2-2 pounds ground beef
- 2 large white onions, chopped
- 1 red bell pepper, chopped
- 1 (15 oz.) can black beans, drained
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can Mexican-style tomatoes
- 1 (15 oz.) can diced tomatoes
- 1 (4.5 oz.) diced green chiles
- 1/4 cup salsa
- 1-2 tablespoons taco seasoning mix, or to taste
- 1 package ranch salad dressing mix
- kosher salt and freshly ground pepper, to taste
- sour cream, garnish
- corn or tortilla chips, optional
- 1 bunch scallions, chopped, garnish
- In a large skillet or Dutch oven over medium-high heat, brown beef, using a wooden spoon to break up the pieces, until cooked through.
- Drain fat and add onions and bell peppers and saute until softened and translucent. 5-7 minutes.
- Add beans, tomatoes, chiles, salsa, taco seasoning, ranch seasoning, and season accordingly with salt and pepper.
- Stir everything together, reduce heat and let simmer for 1 hour, stirring occasionally.
Note: after browning the meat, you could also transfer everything to a slow cooker and cook on low for 6-8 hours.
- Place corn chips in bowls, ladle soup over chips, garnish with sour cream and scallions and enjoy!
Recipe adapted from I Heart Naptime