Taco Tortilla Soup Recipe

Chris Stephens
Ingredients
  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 ½ ounce) cans pinto beans
  • 1 (15 ½ ounce) can kidney beans
  • 1 (15 ¼ ounce) can whole kernel corn, drained
  • 1 (14 ½ ounce) can Mexican-style stewed tomatoes
  • 1 (14 ½ ounce) can diced tomatoes
  • 1 (14 ½ ounce) can tomatoes with chiles
  • 2 (4 ½ ounce) cans diced green chiles
  • 1 (4.6 ounce) can black olives, drained and sliced, optional
  • ½ cup green olives, sliced, optional
  • 1 (1 ¼ ounce) package taco seasoning mix
  • 1 (3/4 ounce) package Uncle Dan’s® Seasoning & Salad Dressing Mix or more to taste (works well with Classic Ranch, Chipotle Ranch, or Zesty Ranch)
Instructions
  1. Corn chips for serving
  2. Garnishes: Sour cream, Grated Cheese, Chopped green onions, Pickled jalapeños
  3. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
  4. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning and Uncle Dan’s® Seasoning & Salad Dressing Mix. Simmer over low heat for about 1 hour. Can also be cooked in a crock pot for 6 to 8 hours.
  5. To serve place a few corn chips in each bowl and ladle soup over them.
  6. Top with sour cream, cheese, green onions and jalapeños.
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