Hellooooo friends! It’s good to be back. I took some time off from the blog, but I’m back and with a couple of my favorite soup recipes! I’m from Texas so obviously anything Tex-Mex is right up my alley. It’s our favorite food group down here ya’ll. Don’t let the media fool you by saying it’s BBQ. Don’t get me wrong, Texans love their barbecue, and we’ll fight you if you say yours is better. However, Tex-Mex is king.
This soup can be done either on the stove top OR in a crockpot. Whichever is easier for you when you’re ready to make it.
- 1lb lean ground beef, cooked
- 1 14.5 oz can black beans, rinsed
- 1 14.5 oz can corn, no salt added
- 1 8oz oz can Rotel
- 1 packet taco seasoning
- 1 packet ranch dressing mix (powdered)
- 32 oz chicken broth
- cilantro (optional topping)
- avocado (optional topping)
- sour cream (optional topping)
- shredded cheddar (optional topping)
Combine ground beef, black beans, corn, rotel, taco seasoning and ranch dressing mix in to crock pot or large stock pot on the stove.
If cooking in the slower cooker, leave on low for 6 hours or high for 4 hours.
If cooking on the stove top, bring the soup to a boil and reduce to a simmer. Cover and let cook for 2-3 hours.
Top with whatever suggested toppings above or anything else you might like to add.
How easy is that?!