The secret to the unique flavor of taco soup is a packet of ranch dip mix. It provides an almost tanginess that balances the spice and it adds a great flavor to what might otherwise be a simple chili recipe. I no longer buy packaged ranch mix, so I haven't made this soup in quite a while. After numerous requests to make his soup, I decided to attempt a version using the spices from my Homemade Ranch Dip. It turned out great. It wasn't quite as tangy as the original, but both of my boys still declared it a success.
1 lb ground beef
1 large onion, chopped small
1.5 cups cooked black beans or 1 can
1.5 cups cooked pinto beans or 1 can
1.5 cups cooked great northern beans or 1 can
16 oz frozen corn
15 oz can tomato sauce
15 oz can diced or stewed tomatoes
1.5 cups water
1/4 - 1/2 cup of diced green chiles or 1 small can
3 tablespoons taco seasoning, I used this Homemade Taco Seasoning
1/2 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
In a large soup pot, brown the beef with the onion. Drain any grease, if necessary. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Enjoy!
FREEZER MEAL: Let the soup cool completely before transferring to freeze safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.