Spice up Your Night w/ Southern-Style Taco Soup
- Kristen Hess
- Dec 11, 2010
- 2 min read
Southern-Style Taco Soup is something I discovered when I lived down South in Atlanta. My ex-boyfriend’s Mom (a great Southern cook from Alabama) made this for us everytime we came home to visit on a chilly winter night and it was completely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes.
The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a super creamy consistency. Top it off with corn chips, sour cream, jalapeños, cilantro and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!
Spice up Your Night w/ Southern-Style Taco Soup
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 10-12
Ingredients
2 lbs ground beef
2 cups diced Sweet Vidalia onion
1 (15 1/2-ounce) can pinto beans
1 (15 1/2-ounce) can black beans
1 (15 1/2-ounce) can dark red kidney beans
1 (15 1/4-ounce) can sweet white kernel baby corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles (Rotel)
1 (4 1/2-ounce) can diced green chiles
Dash of Tabasco or hot pepper sauce (optional)
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated sharp cheddar or Mexican blend cheese, for garnish
Sliced jalapenos, for garnish
1/2 bunch of cilantro, chopped, for garnish
Instructions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.
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