Paula Deen Taco Soup Recipe
Paula Deen's taco soup is the kind of dish that transforms classic taco flavors into a warm, savory bowl of goodness.The beauty of this recipe lies in its simplicity and adaptability, where you can personalize with your choice of ingredients like ground beef or turkey.My favorite trick is to let the soup simmer long enough for the flavors to meld beautifully, giving each spoonful that extra goodness.Adding a dash of cheese or a dollop of sour cream just before serving elevates the flavor and adds a creamy texture.
Servings: 6
Ingredients
- 2 lbs Ground Beef
- 1 packet Taco Seasoning
- 1 packet Ranch Salad Dressing Mix
- 1 can Black Beans 15 oz., rinsed and drained
- 1 can Kidney Beans 15 oz., rinsed and drained
- 1 can Whole Kernel Corn 15 oz., drained
- 1 can Tomatoes with Green Chilies 15 oz.
- 2 cups Chicken Broth
- 1 cup Onion chopped
Instructions
- Brown the ground beef and chopped onion in a large skillet over medium heat. Stir occasionally to ensure even cooking.
- Drain any excess fat from the browned beef. This step helps reduce grease in your soup.
- Transfer the beef and onions to a large pot or slow cooker. Add the taco seasoning and ranch dressing mix, stirring to combine.
- Add the black beans, kidney beans, corn, tomatoes with green chilies, and chicken broth to the pot. Stir well to incorporate all the ingredients.
- Simmer the mixture on low heat for 45 minutes to an hour if using a stovetop. For slow cooking, aim for 4-6 hours on low heat.