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Taco Soup

This soup has a special place in my heart.

I started cooking after I moved away from home. I think my family was always a little surprised that I took an interest in it and that I made some things that were actually pretty good. My Dad was a soft-spoken person and was never loud about praise or criticism. Most of the time when I asked him how he liked something he would say "It's good." or if were were out to a restaurant sometimes we'd get "I've had better."

I made this soup for him once when my mom was on an extended visit to Korea. I received an email from him the next day saying he would like some more -- he thought it was "SOUP-ER". Great great compliment from my dear Dad!


Dad’s Favorite Taco Soup

This is a quick, throw together soup that can also be made in the crock pot. Serve topped with corn chips, shredded cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of jalapeno if you are sensitive to spicy foods (1/2 can seems to be okay for most people).

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can chopped jalapeno peppers
1 (1.25 ounce) package taco seasoning mix
1 (1.25 ounce) package ranch dressing seasoning mix

In a medium skillet over medium-high heat, cook ground beef until browned. Drain and transfer to stockpot. (or boil and drain)

Saute onion in same skillet until tender and add to ground beef.

Add remaining ingredients and mix well. Bring to a boil, lower heat and simmer 45 minutes to allow flavors to combine.


Makes 8 servings

NOTE: Made this with chicken cut into chunks instead of ground beef and it was great!

THM - XO but worth it!