Taco Soup (Easy Dump Soup)

Ingredients

• 1 pound Ground Beef (80% lean ground chuck; any hamburger works)
• 15 ounce can Black Beans (Drain and rinse before adding)
• 15 ounce can Pinto Beans (Keep the liquid in the can)
• 15 ounce can Great Northern Beans (Keep the liquid in the can)
• 15 ounce can Rotel Hot Tomatoes (Diced tomatoes with green chilies, hot version)
• 15 ounce can Diced Tomatoes (With juice)
• 15 ounce can Tomato Sauce (Plain tomato sauce)
• 11 ounce can Corn (Shoopeck (sweet, small kernels) or any canned corn)
• 15 ounce can Beef Broth (Low‑sodium preferred)
• 1 packet Taco Seasoning (Approximately 2 tablespoons; store‑bought packet)
• 1 packet Hidden Valley Ranch Mix (Approximately 2 tablespoons; store‑bought packet)
• 2 cup Tortilla Chips (Cantina thin & crispy chips preferred; crushed)
• 0.5 cup Sour Cream (For topping; optional)
• 1 cup Shredded Cheddar Cheese (Sharp cheddar, shredded)

Instructions

1. Brown Ground Beef

   Heat the large pot over medium‑high heat, add the ground beef, break it up with a wooden spoon and cook until no pink remains, about 8–10 minutes.

   Time: PT10M

2. Drain Excess Fat

   Carefully pour off the rendered grease or transfer the beef to a colander to drain completely.

   Time: PT2M

3. Rinse Black Beans

   Place the black beans in a colander, rinse under cold running water, and shake to remove excess liquid.

   Time: PT3M

4. Add Canned Ingredients

   Add the drained black beans, pinto beans, great northern beans, Rotel tomatoes, diced tomatoes, tomato sauce, corn, and beef broth to the pot. Stir to combine.

   Time: PT5M

5. Add Seasonings

   Sprinkle the taco seasoning packet and the Hidden Valley Ranch mix into the pot. Stir well to distribute evenly.

   Time: PT2M

6. Simmer Soup

   Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

   Time: PT15M

7. Crush Tortilla Chips

   While the soup simmers, place tortilla chips in a zip‑top bag and crush with a rolling pin or the bottom of a heavy pan until coarsely broken.

   Time: PT3M

8. Assemble Bowls

   Divide crushed chips among serving bowls, ladle hot soup over the chips, then top each with a dollop of sour cream and a sprinkle of shredded cheddar.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

45g

Carbohydrates

110g

Fat

40g

Fiber

18g