The Best Taco Soup!

A few weeks ago my fantastic Mother In Law made some Taco Soup. It was so good. I've never been a soup kinda person, especially taco soup, with all kinds of beans and tomatoes in it... But this was SO good that I had to get the recipe and make it myself!!!

TACO SOUP

What you'll need:

2 pounds ground beef

1 to 2 diced onions

1 (14 1/2-ounce) can diced fire-roasted tomatoes

1 (10-ounce) can RO*TEL® diced tomatoes and green chilies

2 (15-ounce) cans black beans

1 (16-ounce) can pinto beans (I used Great Northern Beans instead)

1 (15 1/4-ounce) can whole kernel corn, drained

2 (4 1/2-ounce) cans chopped green chiles

1 (1-ounce) envelope taco seasoning

   1 (1-ounce) envelope ranch salad dressing and seasoning mix

Garnishes: Corn chips, cheese, sour cream, green onions

1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stove, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Ya'll know mine went straight in the crock pot! My crock pot is a good friend :) I let it sit for about 8 hours on low. It was SO good!! Mmmmmmm