Paula Deen Taco Soup Recipe
Need a tasty, adaptable soup recipe? Taco soup by Paula Deen! This recipe is delicious, as a foodie and home chef. Try it and see why it's a family favourite. This soup suits all tastes, from veggie to seafood.
Equipment
- skillet
- Stockpot
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 can 10 oz diced tomatoes with green chilies
- 1 package 1 oz taco seasoning mix
- 1 package 1 oz ranch salad dressing mix
- Salt and pepper to taste
- Shredded cheddar cheese and sour cream for garnish
Instructions
- Brown the ground beef in a large pot over medium-high heat, stirring occasionally.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the drained and rinsed beans, corn, and both cans of diced tomatoes to the pot.
- Add the taco seasoning mix and ranch salad dressing mix to the pot and stir to combine.
- Add salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Serve hot with shredded cheddar cheese and sour cream for garnish.
