Taco Soup is one of my favorite recipes in the winter months. It’s pretty hearty. It’s not much of a soup. But that’s what my mom calls it. So I’m going to stick with that. Soup it is.
This soup is so easy and versatile. Just brown some burger and put it in a crockpot. Then, go to your pantry and grab a few cans. Tomatoes, corn, black beans, pinto beans, navy beans, and hominy will all work for this recipe. Use what you have.
To season the soup, add a package of taco seasoning and a package of Ranch dressing. You might also need to add some cumin if you like it extra spicy.
To give my soup a zing, I also added Black Pepper essential oil and Taste of Italy essential oil. Taste of Italy is a blend of four different varieties of oregano and also basil. Or, you can always use Oregano essential oil.
Mix all ingredients, cover, and cook on low for 4-6 hours.
This soup is super yummy served with cheese, sour cream, and tortilla chips.
- 1½ - 2 lbs ground beef
- 1 can whole kernel sweet corn
- 1 can diced tomatoes and green chillies
- 1 can chicken broth
- 1 can kidney beans
- 1 can black beans
- 1 package taco seasoning
- 1 package Ranch mix
- 2 drops Young Living Black Pepper essential oil
- 1-2 drops Young Living Taste of Italy or Oregano essential oil
- Brown ground beef.
- Place the ground beef and remaining ingredients in slow cooker.
- Mix all ingredients.
- Cook on low 4-6 hours.