Taco Soup with Vidalia Onions

This classic taco soup recipe with sweet onions is hearty, delicious, and can do double duty as a dip for corn chips. It's a perfect Taco Tuesday recipe that everyone will love!

Recipe photographed by Tracy Shaw from Food Wine Sunshine.

Ingredients

1½ lbs ground beef
1 medium sweet onion, chopped
1 (10 oz) can of diced tomatoes and green chilies
1 (28 oz) can of diced tomatoes
1 (15½ oz) can of kidney beans
1 (15½ oz) can of black beans
2 (15¼ oz) cans of corn
2 Tbsp olive oil
1 (0.4 oz) ranch seasoning mix packet
1 Tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper
¼ tsp dried oregano
½ tsp paprika
1½ tsp ground cumin
salt and pepper, to taste
1 cup cheddar cheese, shredded
½ cup sour cream
corn chips

Instructions

In a large sauce pot over medium-high heat, add the olive oil, ground beef and onions. Brown the meat and onions and then drain.
Return the meat and onions to the pot.
Drain the liquid out of the canned beans and corn and add to the pot along with the remaining ingredients except the cheese and sour cream.
Allow the mixture to simmer for 1 hour. Serve with corn chips, cheese and sour cream.

For info on safely handling and preparing ground beef, check out these FAQ's from the USDA's Food Safety and Inspection Service.

If you like this recipe, try our 30-Minute Veggie Tortellini Soup with Sweet Onions!