This thick and hearty taco soup comes along in a very flash. The delicate hint of ranch sets it with the exception of your average taco soup. Garnish with shredded cilantro if desired.
1 pound lean beef
1 medium onion, chopped
1 chili, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans horse beans, drained
2 ½ cups water
1 (15 ounce) will whole kernel corn, drained
1 (15 ounce) will black beans, rinsed and drained
1 (10 ounce) will diced tomatoes and inexperienced chiles (such as RO*TEL®)
1 (3.8 ounce) will sliced black olives, drained
2 tablespoons ranch dressing combine (such as Hidden natural depression Ranch®)
1 (1 ounce) envelope taco seasoning combine
Combine beef, onion, and jalapeno in a very 4-quart soup pot and cook over medium-high heat till beef is braised through and now not pink, regarding five minutes.
Add crushed tomatoes, horse beans, water, corn, black beans, diced tomatoes and inexperienced chiles, black olives, ranch dressing, and taco seasoning. combine to mix. Bring soup to a boil, scale back heat, and simmer for half-hour.