Good soups are like a warm winter coat on a cold, breezy day. If you don’t love the cold weather, but look forward to all the cold weather food, add Poco’s Taco Soup to your list and you’ll definitely be warmed through from the inside out! Dressed for frigid weather success, fresh ground beef is combined with a combo of beans, sweet corn, and loads of flavorful tomatoes. It gets spiced up with all-things taco and ranch seasoning for the richest, heartiest soup your bowl has ever adorned. Go ahead and get cozy with a pot of this delicious Poco’s Taco Soup. It’s so easy, you don’t have to wait for brisk days to come to satisfy your craving! Bundle up your soup menu and stay warm!
Ingredients
- 1 pound ground beef, can substitute chicken, shredded
- 1 (16-ounce) can pinto beans, undrained
- 1 (16-ounce) can white beans or kidney beans, undrained
- 1 (11-ounce) can sweet corn kernels, drained
- 1 (11-ounce) can tomatoes with green chilies, undrained
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles, undrained
- 1 1/4 (1-ounce) envelopes taco seasoning mix
- 1 (1-ounce) envelope ranch dressing seasoning mix
- cilantro, to taste, chopped, for garnish
Directions
Step 1 –Heat a large skillet over medium-high heat.
Step 2 –Add the beef to the skillet and cook, while crumbling, until it is no longer pink. Drain the liquid from the skillet.
Step 3 –In the bowl of a slow cooker, add the cooked beef, the pinto beans, the white beans, the corn, the tomatoes with green chilies, the diced tomatoes, the diced green chiles, the taco seasoning mix, and the ranch dressing seasoning mix and stir to combine.
Step 4 –Cook the taco soup on high heat for 2 hours or on low heat for about 4-6 hours.
Step 5 –Serve the soup garnished with the cilantro.
