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Amy's Taco Soup

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Amy's Taco Soup


Soup, Chili, Mexican


(Public for All)

This soup definitely gets better, the longer it sits. A nice change from homemade chili. I encourage everyone to try hominy in this recipe. It gives it a nice "tortilla chip" flavor.


  • 1 lb. ground beef
  • 1 med. onion, chopped
  • 2 cans of diced fire-roasted tomatoes with garlic
  • 1 small can of chopped mild green chiles
  • 1 envelope (.4 oz) Hidden Valley Ranch Buttermilk recipe salad dressing mix
  • 1 envelope of taco seasoning (I use Old El Paso low sodium)
  • 1 can of kidney beans, drained and rinsed
  • 1 can of hominy, drained (may substitute niblet corn)
  • 1 - 2 cups of water
  • Tortilla chips ("Scoops" are great)
  • Sour cream to taste
  • Shredded cheese to taste


Brown beef and onions in a saute pan until cooked through. Drain and add to crock pot. Next add remaining ingredients and enough water to the consistency you prefer. Cook all day on low. Serve with tortilla chips, sour cream, and shredded cheese.

Note about the chiles: I much prefer Ortega brand over Old El Paso. I used the latter once and had lots of tough pepper skins that ruined the dish.

Recipe is courtesy of: all mine





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Amy D'Anthony


Amy D'Anthony

Influences: The Southern women in my family; Ina Garten; Paula Deen; Nigella Lawson

Location: Marietta, GA

Favorite Piece of Cooking Equipment: Kitchen Scissors

Favorite Recipes:

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