Paula Deen's Taco Soup Recipe
Paula Deen's taco soup is one of the delectable soups with a blend of Mexican flavors. It is filled with rich, creamy, and nutritious elements. The flavors of all the elements are well infused with each other. Begin to make the soup in your kitchen with us.
Equipment
- Large Skillet
- Stockpot
Ingredients
- 1 pack Ranch Salad Dressing
- 1 pack Taco Seasoning
- ½ cup Green Olives (sliced)
- 1 can Black Olives (sliced)
- 1 can Tomatoes with Chilies
- 1 can Tomatoes (diced)
- 1 can Mexican Tomatoes
- 1 Whole Kernel Corn
- 1 can Pink Kidney Beans
- 1 can Pinto Beans
- 1 can Onions (diced)
- 2 lbs. Ground Beef
- 3 Jalapenos
- 2 Green Onions (chopped)
- 1 cup Cheese (grated)
- ½ cup Sour Cream
- ½ cup Tortila Chips
Instructions
- In a large skillet, add onions, ground beef and cook until it turns brown.
- When the mixture turns brown, remove the excess fat and transfer it to a large cooker.
- Then, in a stockpot add kidney beans with the juice, canned pinto beans, and three different tomatoes.
- Mexican tomatoes, regular diced tomatoes, and tomatoes with chilies. Dump in all the tomatoes and stir in nicely.
- Moving forward, add corn, green chilies, black olives, green olives, taco seasoning, and dried ranch salad dressing. Finally, add half a cup of water and green onions.
- Simmer everything for about 1 hour and the soup will be ready.
- After the cooking time finishes, place corn chips in the serving bowl and add soup over the chips with sour cream, cheese, and jalapenos on the top.
Video
Nutrition
Calories: 394kcal | Carbohydrates: 44g | Protein: 26g | Fat: 13g | Cholesterol: 51mg | Sodium: 1021mg
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