Cheesy Taco Soup
Cheesy Taco Soup is the ideal taco soup recipe. Tomatoes, corn, kidney beans, Tabasco sauce, and loads of cheese melt together to make a cowboys dream meal. But I promise even if you're not a cowboy you'll still love this recipe!
Cooking MethodSlow Cooker
Ingredients
- 2 pounds ground beef, chicken, or turkey
- 1 large white onion, chopped
- 2 cans (14-ounce) chunk/diced tomatoes
- 1 can (46-ounce) tomato juice
- 2 cans (12-ounce) tomato paste
- 3 cups water
- 3 (16-ounce) dark red kidney beans, drained well
- 1 (16-ounce) bag frozen kernel corn
- 1 medium green pepper, seeded and chopped (optional)
- 1 package taco seasoning mix
- salt & pepper
- Tabasco
- 3 cups grated cheddar, jack, or colby cheese
- 1 bag corn chips (Fritos)
Instructions
- Crumble and brown ground meat in skillet, drain.
- Add chopped onion and saute until onion is soft. Season to taste with salt and pepper. Set aside.
- In large stockpot, combine chunk tomatoes, tomato juice, tomato paste, and water.
- Add meat and onion mixture, kidney beans, frozen corn and green pepper. Pour in taco seasoning mix. Stir and cook until heated through.
- Season to taste with salt and Tabasco. Stir and cook until hot. Garnish soup bowls with desired amount of grated cheese and chips on top of soup.
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