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Taco Soup

Servings: 22 pints

Servings: 22 pints
Ingredients
  • 4 pounds ground beef
  • 4 medium yellow onions chopped (about 4 cups chopped onion)
  • 12 cloves garlic minced or 12 tsp minced garlic (Costco)
  • 8 cups chicken broth - or 2 cartons
  • 8 cups beef broth
  • 4 quarts diced or crushed tomatoes undrained
  • 4 - pints black beans drained and rinsed
  • 4 pints pinto beans drained and rinsed (can use red beans, pinto, Mayo Coba or Rattlesnake Beans)
  • 4 cups frozen corn (1 bag)
  • 28 ounces diced green chilis
  • 8 Tablespoons Taco Seasoning mix (or use packet mix)
  • 4 tablespoons chili powder
  • 8 teaspoons paprika
  • 4 teaspoons ground cumin
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons salt
Steps
  1. Heat a large pot over medium high heat.
  2. Add in ground beef and onion. Cook until beef is browned and onion is softened. Drain off any excess grease.
  3. Transfer to a large Roasting Pan.
  4. Add in garlic and cook 60 seconds. Add in taco seasonings AND chili powder, paprika, cumin, onion powder, garlic powder, salt, and cayenne pepper. Stir and let the seasoning toast for about 30 seconds.
  5. Pour in chicken and beef broth, diced tomatoes, black beans, pinto beans, corn, and green chilis.
  6. Bring to a boil and then reduce heat to simmer. Simmer for 15 to 25 minutes.
  7. Pressure can pints for 75 min or 90 min for quarts. (3 hours for Water Bath method)
  8. Serve hot topped with any desired toppings.
Notes
  • Instead of using the taco seasonings as listed, you can replace with a 1 ounce packet of taco seasoning mix.
 

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