Ingredients

The following ingredients have 12 Servings
  • 1 - 15 oz can chili
  • 1 - 8 oz can tomato soup
  • 1 - 28 oz fire roasted diced tomatoes
  • 1 - 4 oz can diced green chilies
  • 16 oz ground beef
  • yellow onion, chopped (about 1 1/4 cups)
  • 1 - 15 oz can kidney beans (rinsed and drained)
  • 8 oz water
  • 1 can of whole corn (alternatively you can use 1 1/2 cups of frozen corn (which is what I usually do).)
  • 1 pkg (1 oz) taco seasoning mix
  • sour cream
  • grated cheddar cheese
  • Fritos
  • chopped cilantro
  • avocado slices

Instruction

  • In a large pot over medium heat add the ground beef and onion. Cook until beef is cooked through and the onion is translucent. If there's grease from the beef, drain it. 
  • With the cooked beef and onion in the large pot, add the chili, tomato soup, stewed tomatoes, green chilies, kidney beans, water, corn, and taco seasoning. Bring to a boil, then reduce to a simmer and simmer for 30-40 minutes. Simmering isn't completely necessary. It just helps the flavor develop. I've eaten this taco soup plenty of times without simmering it, and it still tastes great! 
  • Serve soup warm and top with sour cream, Fritos, avocado slices, cilatnro, and grated cheddar cheese.