Name: Taco Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 (1-ounce) packet low-sodium taco seasoning; 1/2 (1-ounce) packet ranch dressing and seasoning mix; 1 tablespoon dried oregano; 1 red bell pepper, chopped; 1/2 white onion, chopped; 2 cups low-sodium chicken broth; 1 (15-ounce) can black beans, drained and rinsed; 1 (10-ounce) can tomatoes with green chiles; 1 (4.5-ounce) can diced green chiles; 1 cup frozen corn; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 cups shredded cheddar cheese; Tortilla chips

Taco Soup

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I love making this taco soup because of its easy variations. The base of the soup opens itself up for many ﬂavorful additions. In fact, every time I make this soup, I add a little something different, from various veggies to different bean options. And serving it provides just as many options. My husband pours it on top of rice, making a burrito-type bowl, while I just eat it as is and dip a few chips in!

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4-6 1x
Category: Soups

Ingredients

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1 tablespoon olive oil
1 pound lean ground beef
1 (1-ounce) packet low-sodium taco seasoning
1/2 (1-ounce) packet ranch dressing and seasoning mix
1 tablespoon dried oregano
1 red bell pepper, chopped
1/2 white onion, chopped
2 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can tomatoes with green chiles
1 (4.5-ounce) can diced green chiles
1 cup frozen corn
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups shredded cheddar cheese
Tortilla chips

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Instructions

In a large soup pot, heat the oil over medium-high heat. Add the ground beef and cook until it begins to brown. Add the taco seasoning, ranch seasoning, and oregano and cook, stirring, until the meat is cooked through.
Add the bell pepper and onion and sauté for 5 minutes until the vegetables are soft. Add the broth, beans, tomatoes with green chiles, diced green chiles, corn, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
Turn the heat off and add the cheese 1/2 cup at a time, stirring with each addition. Serve with tortilla chips.

Find it online: https://foodgardening.mequoda.com/recipe/taco-soup-2/