We’ve finally started to get some cooler weather here in Indiana. It’s beginning to feel more like Fall. I had been hankering for some thick soups/stews, so last week I made some chili. Since it’s just me and I haven’t mastered the art of cooking for one, I ate it for a couple of days, then put the rest in freezer bags for this Winter. I’ve been seeing a ton of recipes for soups and Taco Soup has been calling my name!
The smells while this was bubbling away on the stove were incredible!! The colors and the different spices sure made this a beautiful pot of soup! This is such an easy recipe and the finished product is just delicious!!
As with the majority of my recipes, you are welcome to adjust ingredients to match your tastes. You can see by the pics that my onion bits were rather large, but that’s the way I like it! I LOVE onions! I did feel like it has a few too many beans to suit me, so I’ll probably only use one can next time… but for feeding a family or a bunch of hungry friends, I would definitely keep them! You may notice that I used 2 packages of taco seasoning… that isn’t a mistake. I knew that the addition of the cream cheese might take away some of the spicy flavor. It turned out great!
1 1/2 -2 pounds ground beef
1 Large diced onion
2 (15 1/2-ounce) cans pinto beans
2 (15 1/4-ounce) can whole kernel corn
1 (14 1/2-ounce) can Mexican-style tomatoes with chiles (Rotel)
1 (14 1/2-ounce) can diced tomatoes
1-2 (4 1/2-ounce) cans diced green chiles
1 tbsp Pampered Chef Southwest Seasoning Mix (you can use any seasoning you prefer, I just happened to have this on hand.)
1/2 cup shredded cheese
2 package taco seasoning mix
1 package ranch salad dressing mix
1 8 ounce pkg of cream cheese, cut into chunks
Corn chips, for serving (Optional)
Sour cream, for garnish
2 cups chicken broth
Shredded cheese, for garnish
Jalapenos, for garnish (Optional)
Cilantro for garnish
Brown the ground beef and onions in a skillet; drain the excess fat, then put the browned beef and onions in a large pot. Add the beans, corn, tomatoes, green chiles, taco seasoning, chicken broth and ranch dressing mix. Simmer over low heat for about 30 in a pot on the stove. Add shredded cheese and cream cheese and continue to cook on low heat for another 30 minutes. Serve in a bowl. Top with sour cream, cheese, cilantro or anything else you desire!