Taco Soup

              lean ground beef (90/10)

                  chopped onion 

(14½ oz)    can chili-style tomatoes 

(17 oz)       can whole kernel corn 

(15 oz)      can kidney beans, rinsed 

(15 oz)      can black beans, rinsed 

(8 oz)         can tomato sauce 

(8 oz)         can water 

      can Rotel tomatoes with chilies, mild 

     chicken broth 

pkg             taco seasoning mix 

pkg             Hidden Valley Ranch dressing mix Suggested Toppings:

Even in the lean 90 percent lean: 10 percent fat version, there is plenty of fat in the meat already.   

Feel free to cut back to only 1 lb of meat if you desire a soup that is a little thinner.  Depends on your audience.

I lined a colander with paper towels to drain the fat.

You can use regular diced tomatoes if you want to.  I like that these come with some seasoning already in them.

We added kidney beans AND black beans.  We added between 1/2 and 2/3 of this.  When you have a helper, it's a little harder to judge.  But in this recipe, it really doesn't matter.  Add in as much as you wish.

If you don't have access to these, you could use another can of diced tomatoes and 1 small can of diced green chilies.

Cajun Corn Chowder 

Chicken and Sausage Gumbo 

Crock Pot Chicken Tortilla Soup 

Shrimp and Corn Soup