A Big Bowl of Taco Soup

25 Sep
I love fall for two reasons. One, the changing colors of the leaves have to be the most beautiful time of the year.  The color palette is my absolute favorite. Two, the cooler weather just cries out for some hot, homemade soup! Well, okay, maybe it’s not quite cold enough for hot soup yet, but that’s not stopping me!

I have quite a few soup recipes that I’ve gathered over the years, but Taco soup is my absolute favorite.  It’s fast, easy, delicious, and filling. 
Taco Soup
Preparation time: 30 minutes
Serves: 6 to 8 big servings

1 lb ground beef or or chicken
2 cans diced tomatoes
2 cans pinto beans, drained
1 small can tomato sauce
1 can green chili
1 diced onion
1 pkg taco seasoning (I used hot and spicy seasoning tonight, it was great!)
1 pkg dry ranch seasoning
1 1/2 cups fresh or frozen corn (or, if you’re like me, just a few big handfuls from a giant bag of frozen corn)
Fritos, torn up corn or flour tortillas, or corn chips
shredded cheddar cheese

In a really large pot, brown the meat or cook the chicken. Add in the rest of the ingredients, and a can full of water.  Cook over medium-high heat until it’s heated through.
In a bowl, pile up as many chips or tortilla strips as you want.  

GP jumped the gun on the cheese. 
Ladle a whole big lotta soup on top, and pile on some cheese.  If you’re feeling extra crazy, top it all off with some sour cream.
Really, how easy is that?  Minimal effort, easy ingredients, delicious soup.
Note: this can also be made sans meat. I would suggest adding in an extra can of beans to bulk it up enough.


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