When I cook the key things I think about are convenience and quickness. A few years ago I found a recipe on Pinterest for taco soup, and I fell in love. Over the years I have made my own tweaks and improvements, perfecting the taco soup.
- 1 can of red kidney beans
- 1 can of black beans
- 1 can of pinto beans
- 1 can of white kidney beans
- 1 can of corn
- 2 cans of diced tomatoes (796 mL each) or 1 can of diced tomatoes and 1 can of Rotel
- 1 can of green chilies (4oz, I use medium spice)
- 1 package of ranch seasoning
- 1 package of taco seasoning (I use Old El Paso regular seasoning which you can buy here https://www.loblaws.ca/search/1517704771661/page/~item/taco+seasoning/~sort/recommended/~selected/true)
- Sour cream
- Shredded cheese
- Tortilla chips
Place all of the ingredients into large pot. Fill one of the emptied tomato cans with water and mix in with ingredients. Cover pot with lid and place on medium/high heat for 30 minutes, stirring occasionally until hot. (If you are not in a rush for dinner you can put the pot on low/medium heat for 1-2 hours and then reheat for dinner for additional flavor.)
If you want to freeze the soup for a later date, let cool before putting into containers. To serve hot, fill a bowl and put a large spoon full of sour cream in the center. Sprinkle shredded cheese over the soup and finish by crushing a few tortilla chips over the top!
This is a very simple recipe with no prep! I have made this soup for a ton of people and everyone loves it (even those who don’t normally like beans). I hope you enjoy this recipe as much as I do, let me know what you think in the comments below!