Dress this Texas Taco Soup up with add-ins like fresh cilantro and sliced jalapeños.
Texas Taco Soup
Makes 6 to 8 servings
- 2 teaspoons olive oil
- 1 pound ground chuck
- 1½ cups chopped yellow onion
- ⅓ cup seeded, diced jalapeño pepper (about 1 large)
- 1½ teaspoons minced garlic
- 2 (14.5-ounce) cans diced tomatoes with green chiles, undrained
- 1 (14.5-ounce) can beef broth
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1½ tablespoons dry ranch dressing mix
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups frozen corn
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can Ranch Style Beans, drained and rinsed
- ½ cup water (optional)
- ⅓ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Garnish: lime wedges, fresh cilantro, sliced jalapeño pepper, ground black pepper
- In a large pot, heat oil over medium-high heat.
- Add beef, onion, jalapeño, and garlic, stirring occasionally until browned, about 5 to 7 minutes. Drain excess fat from beef mixture.
- Stir in tomatoes, beef broth, tomato sauce, chili powder, cumin, ranch dressing mix, salt, and pepper. Cover, simmer, stirring occasionally, for 30 minutes.
- Stir in corn, black beans, and Ranch Style Beans; cook until heated through. Add ½ cup water to thin soup, if desired. Stir in cilantro and lime juice.
- Serve immediately. Garnish with lime wedges, cilantro, jalapeño, and black pepper, if desired.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!