Taco Soup with a kick

My husband often cooks at home, and yeah, I have to admit that he is pretty darn good at it (don’t tell him I said that).  Last month he cooked an amazing taco soup, and I had to steal his recipe for the world to try!

First let me tell you the ingredients:

Ground beef or chicken (pulled)

One chopped onion

One can of corn (drained)

One can of black beans (drained)

One can of pinto beans (drained)

One can of kidney beans (drained)

One can of petite diced tomatoes

One can of Rotel – preferred spice level

One tablespoon of minced garlic

One lime (squeezed)

One bunch of cilantro (finely chopped)

One packet of hot taco seasoning

One packet of ranch powder

Salt and pepper to taste




Brown the beef (or chicken) until thoroughly cooked.  Place all the other ingredients (except the cilantro) in a pot with enough water to cover them.  Bring to a quick boil and reduce heat to low.  Add the meat.  Cook for about 30 minutes, stirring occasionally.  Add cilantro last, and let your soup simmer for a few more minutes.  The longer the soup simmers, the better.  


Enjoy with some avocado wedges, shredded cheese, and tortilla chips.  You can adjust the spiciness level by choosing the mild or regular taco seasoning and mild Rotel

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