Fast Taco Soup
Wine Recommendation
Dark Horse Cabernet Sauvignon
Ingredients
- 1½ lb ground beef
- 1 (8.8-oz) pkg crunchy taco kit
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can chili beans, undrained
- 1 (15-oz) can corn, drained
- 1 cup shredded Cheddar cheese
- ½ (8-oz) carton sour cream
Instructions
- Cook beef in a Dutch oven over medium heat until browned and crumbly; drain and return to pot. Stir in taco seasoning mix and taco sauce from kit, broth, beans, and corn; bring to a boil, reduce heat, and simmer 10 minutes.
- Reserve and chill half of soup for another meal.
- Break taco shells into pieces. Top remaining soup with cheese, taco shells, and sour cream.
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