Still craving all the yummy comfort foods that come with the holiday season? But, want to start your new year off on a more healthy note? Watching your budget after all the holiday spending? This delicious Paula Deen soup is packed with fun colors and flavors yet is also healthy (yes, even Weight Watchers-friendly), easy and cheap.
I’ve lost count of how many times I came across this FoodNetwork recipe and chose to ignore it because I’ve sampled many variations of a taco soup and have found them all very bland and unsatisfying. But, I’ve never known a Paula Deen recipe to taste anything other than delicious, so I finally caved and gave it a try late last year, and you can be sure that this one is staying in the family culinary repertoire — hubby and kids all gave it a big thumbs up.
Like most slowcooker meals, this dish is so convenient for a hectic work night dinner. It takes a few minutes to brown the beef and onions in the morning, but then you just simply dump everything into the crockpot and let it cook while you are at work all day. I just love discovering these types of recipes!
- 2 pounds ground beef (I use 85% lean)
- 2 cups diced onions
- 2 (15½-ounce) cans pinto beans
- 1 (15½-ounce) can pink kidney beans
- 1 (15¼-ounce) can whole kernel corn, drained
- 1 (14½-ounce) can Mexican-style stewed tomatoes
- 1 (14½-ounce) can diced tomatoes
- 1 (14½-ounce) can tomatoes with chiles
- 2 (4½-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- ½ cup green olives, sliced, optional
- 1 (1¼-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
- Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
- Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
- To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.