World's Best Taco Soup

Recipe by MarkG
READY IN: 8hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) can tomato sauce
  • 1
    (10 ounce) can stewed tomatoes
  • 1
    (10 ounce) can Rotel Tomatoes (Original recipe recommended)
  • 1
    (16 ounce) can ranch style beans
  • 1
    (16 ounce) can red kidney beans
  • 1
    (16 ounce) can cannellini beans (white kidney, can use other white beans like great northern if unavailable)
  • 1
    (16 ounce) can pinto beans
  • 1
    (16 ounce) can hominy (white or yellow)
  • 1
    (4 ounce) can diced green chilies
  • 1
    (4 ounce) can sliced mushrooms, drained (stems & pieces are fine)
  • 1
    (4 ounce) can black olives
  • 1
    (4 ounce) can green olives (typically difficult to find small can or jar so I just slice up some pimento-stuffed queen olives an)
  • 1
    (1 1/2 ounce) package taco seasoning mix
  • 1
    (1 ounce) package hidden valley ranch dressing mix
  • 1
    (1 ounce) package onion soup mix
  • 1 - 1 12
    lb ground beef or 1 -1 1/2 lb shredded chicken
  • 1
    large green bell pepper, diced
  • 1
    garlic clove, diced
  • 12
    teaspoon black pepper
  • 1
    (12 ounce) bottle beer (ale style like Sam Adams or Sierra Nevada is recommeded)
  • 2
    teaspoons frank's hot sauce (or to taste)
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DIRECTIONS

  • Brown meat along with bell pepper in large skillet.
  • Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
  • Combine all the ingredients in a large crock pot and mix well.
  • Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
  • Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
  • Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
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