Taco Soup
Delicious and spicy.
Servings 8 servings
Ingredients
- 2 quarts 64 oz tomato juice
- 2 cans 10 3/4 oz tomato soup
- 2 empty soup cans water
- 1 can 28 oz diced tomatoes,
- 1 can 10 oz diced tomatoes with green chilies
- 1 can 15 oz black beans, drained
- 1 can 15.5 oz dark red kidney beans, drained
- 1 can 27 oz chili beans in mild chili sauce
- 1/2 can 16 oz pinto beans, drained
- 2 tablespoon chili powder
- 2 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 package 1.25 oz taco seasoning mix
- salt and pepper to taste
- 1 small onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1 poblano pepper, roasted and chopped
- 2 pounds ground beef cooked and drained
- 8 ounces cavatappi macaroni, cooked according to package directions
- Shredded cheddar cheese for garnish
- Sour cream for garnish
- Taco sauce for garnish
Instructions
- Combine all ingredients in a large soup kettle.
- Bring to a boil, reduce heat, cover and simmer 2 to 4 hours.
- To serve: Sprinkle with shredded cheese, add a dollop of sour cream and drizzle with taco sauce