easy peasy taco soup

Hey there, Lovelies. I absolutely have to share this recipe with you. Kelsey at The Peacock Roost posted it a few days ago, and it looked so delicious and seemed so easy that I had to make it. The only person in my family that did not like it was Little J. I think it was just a tad too spicy for him.

Here's what I used:

1 lb of Ground Chuck
1 packet of McCormick Original Taco Seasoning
1 packet of Hidden Valley Ranch Salad Dressing & Seasoning Mix
1 can of Ro-tel Mexican Style Tomatoes, Diced, Petite Cut
1 can of Del Monte Tomatoes, Diced, Petite Cut
1 can of Hunts Tomatoes, Diced
1 can of Bush's Great Northern Beans
1 can of Green Giant Whole Kernel Sweet Corn
Garlic Powder
Sugar

Kraft Natural Finely Shredded Cheese, Mild Cheddar
Daisy Sour Cream
Tostitos Original Restaurant Style Tortilla Chips

Here's what I did:
Brown the ground chuck in a large skillet. Drain the grease. Add in the Taco and Ranch seasonings, one half of a packet at a time.

Transfer the meat to a soup pot. Add all cans of tomatoes without draining. Drain the beans and the corn and then add to soup.

Give the garlic powder a couple of shakes and then add a pinch or two of sugar. 

Heat on the stove over low to medium heat for approximately 1 to 2 hours, stirring often.

How I served it:
I added a couple of dollops of sour cream and a few sprinkles of shredded cheese to my bowl of soup. While eating the soup, I also treated it like a dip for the Tostito chips. Absolutely delicious.

Things to note:
Kelsey's recipe called for stewed tomatoes in a couple of instances where I used diced. I improvised since I couldn't find stewed tomatoes at the store that day. 

When I first put the ingredients all together, I was not convinced it would be soup. It looked more like a thick beef stew. But, as time passed it did morph into a soupy mixture. I was surprised and relieved!

Aside from the yummy goodness, my favorite thing about this recipe was how easy it was. I was able to throw this together one evening after work. We ate a little later than normal but it was totally worth it. The longest part is waiting on the hour or so for it to cook down to soup texture.

I input the soup recipe through my WW Recipe Builder and one serving or one cup is 8 points. The recipe serves 7. 

Hope you love it as much I did. 

Thanks Kelsey!  
 

~Trista~

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