When I cook, the key things I think about are convenience and speed. A few years ago, I found a recipe on Pinterest for taco soup and I instantly fell in love. Over the years, I have made my own tweaks and improvements in order to perfect my very own version of taco soup.
One can of red kidney beans
One can of black beans
One can of pinto beans
One can of white kidney beans
One can of corn
Two 796-mL cans of diced tomatoes or 1 can of diced tomatoes and 1 can of Ro-Tel
One 4-oz. can of green chilies (I use medium spice)
One package of ranch seasoning
One package of taco seasoning (I use Old El Paso regular seasoning which you can get at Loblaws or almost any local grocery store)
Place all of the ingredients into a large pot.
Fill one of the emptied tomato cans with water and mix it in with the other ingredients.
Cover the pot with a lid and place it on medium/high heat for 30 minutes, stirring occasionally until hot.
To serve hot, fill a bowl and drop a large spoonful of sour cream in the center.
Sprinkle shredded cheese over the soup and finish by crushing a few tortilla chips over the top!
Tip: 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 flavour. If you want to freeze the soup for a later date, let it cool before putting your soup into containers. 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!