Taco Soup Recipe Paula Deen

Paula Deen's Taco Soup

14
Servings

20m PT20M
Prep Time

6-8h PT6-8H
Cook Time

6h 20m
Ready In

Recipe: #8071

February 13, 2013

Categories: Lunch, Main Dish, Soups/Stews, Beans, Beef, Ground Beef, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Slow Cooker, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Kidney Beans more

"I think this is more like chili, anyway it's an awesome soup, Paula doesn't add in garlic I love garlic so I add it"

Original recipe yields 14 servings

Ingredients

2 pounds lean ground beef
1 yellow onion (large onion, diced)
4 to 6 garlic cloves, finely minced
2 cans (15 1/2 ounce) pinto beans
1 can (15 1/2 ounce) kidney beans
1 can (15 1/4-ounce) whole kernel corn (drained)
1 can (14 1/2 ounce) stewed tomatoes (Mexican-style stewed tomatoes )
1 can (14 1/2 ounce) can diced tomatoes
1 can (14 1/2-ounce) tomatoes (with chiles)
2 cans (4 1/2-ounce) diced green chiles

1 can (4.6-ounce) black olives (drained and sliced, optional)
1/2 cup green olives (sliced, optional)
1 package (1 1/4 ounce) taco seasoning mix
1 package (1 ounce) ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

How long is taco soup good for?

One of the best things about taco soup is that you can keep it in your fridge for a few days and it only gets better! The flavors mix together and comfort food like this always taste better the next day. You would not want to extend this past 4 days though. Don't forget, if you don't fancy ground beef in your Paula Deen Taco Soup you can always substitute ground turkey.

Can you freeze taco soup?

Once you have finished making your Paula Deen Taco Soup you can definitely freeze it in individual portions. It is quite easy to heat up over a medium heat or microwave for your lunch or even serve a bunch of portions for your weeknight family meal in a bowl and ladle soup.

Step 1

Brown the ground beef with onions in a large skillet and make sure to drain the excess fat. Once you add beef back to the pan add your garlic and cook for less than 45 seconds as you don't want to burn the garlic. Immediately pour into a slow cooker.

Step 2

Mix the following ingredients with the beef in the slow cooker: the tomatoes, chilies, the olives, beans, corn, seasoning mix and ranch dressing mix.

Step 3

Put the slow cooker on low for 7 to 8 hours. If you are using a large pot on the stove, be sure to simmer for only about an hour.

Step 4

When finished, put your Tortilla or corn chips in bowls and pour the soup over them, or you could pour the soup first and place the chips inside the sides of the bowl in the soup.

Step 5

Be creative with your toppings. You can use sour cream (ya, this is a must!), loads of cheese (another must!) and give it some heat if you want with hot peppers.

Nutritional Facts

Serving Size: 1 (220.6 g), Calories 380.3, Total Fat - 18.1 g, Saturated Fat - 4.4 g, Cholesterol - 61.3 mg, Sodium - 97 mg, Total Carbohydrate - 26.7 g, Dietary Fiber - 10.6 g, Sugars - 4 g, Protein - 29.4 g, Calcium - 97 mg, Iron - 5.7 mg, Vitamin C - 17.2 mg, Thiamin - 0.3 mg.

Tips & Variations

Slow Cooker