Tuesday, January 26, 2010

Taco Soup

adapted from Paula Deen

2 pounds ground beef
1 cup diced onions
½ cup diced bell pepper
1 (15½-ounce) can black or pinto beans
1 (15¼-ounce) can whole kernel corn, drained
1 (14½-ounce) can diced tomatoes
1 (14½-ounce) can Rotel
2 (4½-ounce) cans diced green chiles
1 (1¼-ounce) pkg taco seasoning mix
1 (1-ounce) pkg ranch salad dressing mix
2 c chicken broth
Corn chips, for serving
Sour cream, for garnish Grated cheese, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing mix, and chicken broth, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese.

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