Cooking Wright

Taco Soup


Leftover taco/tostada meat (about 1 to 1 1/2 cups)
2 cans diced tomatoes (don't drain)
1 can corn (don't drain) or about 1 1/2 cups frozen (the frozen roasted corn from Trader Joe's is especially yummy in this)
1 can pinto beans (don't drain)
1 4 oz. can green chiles (don't drain)
1 pkg. ranch dressing mix
water to desired consistency & taste (around 2 cups)


Dump everything in a soup pot and heat it up. Doesn't get much easier. Serve with tortilla chips that can be crumbled and sprinkled on soup.

Serves 5.

Back to all Soups & Stews recipes