Taco Soup In Under 30 Minutes
This is a very easy recipe and it shouldn’t take you any longer than 30 minutes to throw together. It is also delicious. I make this at least once a week during the cold season. I can keep it in the fridge, and eat on it for days. Sometimes, I make double. Not to mention, it is really easy to make a vegetarian or vegan version that taste just as good as the original.
- one large red onion, chopped
- half a stick of butter
- 2 cloves of garlic, chopped
- 1 lb of ground meat, or a package of vegetarian wannabe ground meat (I get mine from Kroger)
- 1 can of corn
- 1 can of bean, kidney or black
- 1 can of rotel
- 1 package of taco seasoning
- 1 package of ranch dip seasoning
- grated cheese
- tortilla chips
- sour cream
Turn stove to medium and add butter (or olive oil), onion, and garlic to a large pot. Sweat these for about 3 minutes or until butter is melted.
Add the meat, or the alternative, and cook until browned, stirring with onions and garlic.
Add the taco seasoning with a tablespoon of water and mix well.
Add all 3 cans of veggies and ranch dip seasoning. Add about a 1 cup of water and stir.
Cook uncovered until soup comes to a boil. Turn stove off and cover for about 5 minutes.
Stir soup, and serve with cheese, tortilla chips, and a dollop of sour cream on top!