Cooking Corner: Taco Soup

As winter begins to roll in, there is nothing quite like a bowl of soup to chase away the cold. This taco soup is a filling and tasty end to a long day and can bring a taste of the southwest to any dining table or desk. The recipe takes some time to cook, but it it is worth the wait. The recipe can easily be changed to make enough soup for a couple of people or a large group.

2 pounds ground beef
2 cups diced onions
2 (15.5 oz.) cans pinto beans
1 (15.5 oz.) can pink kidney beans
1 (15 oz.) can whole kernel corn, drained
1 (14.5 oz.) can stewed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can Rotel (or tomato with chile substitute brand)
2 (4.5 oz.) cans diced green chiles
1 (1 .25 oz.) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix

1. Brown the ground beef and onions in a large skillet and drain excess fat.
2. Transfer the browned beef and onions to a large slow cooker or crockpot.
3. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix.
4. 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.

Serve with tortilla chips, fritos, a tortilla, or unaccompanied. Add a variety of toppings including sour cream, cheese, green onions, jalapenos, or tomatoes for an extra kick.

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