This soup is, hands-down, the best taco soup on the planet. My family loves it!
In a large pot, brown one pound of ground beef with ½ an envelope of taco seasoning (save the rest for later). You’ll make the soup in this pot so you can take advantage of the juice from the meat for extra flavor.
Once the beef is brown, add in:
1 15 oz can sweet white corn, with juice
1 15 oz can cut string beans (make sure they are cut string), with juice
1 15 oz can of sliced olives, drained
1 15 oz can chili beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can mixed veggies
1 15 oz can tomato sauce
1 15 oz can diced tomatoes (add a second can if you like chunky soup)
the rest of the taco seasoning packet.
Stir and simmer for two hours.
To serve, top with one tablespoon of shredded taco cheese, a dollop of sour cream, and sliced avocado.
YUM, can you smell it?
