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“This easy and delicious soup recipe was found in "Rural Missouri" -- it will be perfect for supper on this cool and rainy autumn day. For dessert we're having yummy key lime pie.”
READY IN:
1hr
SERVES:
12
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

  • 2 lbs hamburger, browned
  • 1 (16 ounce) can corn, undrained
  • 1 (16 ounce) can pinto beans, undrained
  • 1 (16 ounce) can hominy, undrained
  • 1 (16 ounce) can kidney beans, undrained
  • 1 (16 ounce) can Rotel Tomatoes, undrained
  • 0.5 (2 ounce) package taco seasoning
  • 0.5 (2 ounce) package ranch dressing mix
  • 8 ounces French onion dip
  • 8 ounces shredded mexican cheese
  • 1 (12 ounce) bag tortilla chips
  • 1 (32 ounce) can tomato juice

Directions

  1. Mix all canned items (except tomato juice) with hamburger, taco seasoning and ranch dressing mix. Heat through. Add tomato juice to achieve desired consistency. Season to taste with salt, pepper, chili powder and cumin. Transfer to slow cooker on low heat until ready to serve.
  2. To each bowl of soup, add French onion dip (large dollop), shredded cheese and crumbled chips.

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