Texas Taco Soup

Texas Taco Soup
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
  1. In a large pot, heat oil over medium-high heat.
  2. Add beef, onion, jalapeño, and garlic, stirring occasionally until browned, about 5 to 7 minutes. Drain excess fat from beef mixture.
  3. Stir in tomatoes, beef broth, tomato sauce, chili powder, cumin, ranch dressing mix, salt, and pepper. Cover, simmer, stirring occasionally, for 30 minutes.
  4. 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.
  5. Serve immediately. Garnish with lime wedges, cilantro, jalapeño, and black pepper, if desired.

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