Recipe by 5gratefulhearts
"A very rich soup to serve on a very cold night! I love this recipe passed to me by my good friend Tasha! I make this one when I have a lot of people to feed. You can let people fix it how they want to, chips or no chips. I like to add sour cream sometimes on top."
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2 (16 ounce) cans
ranch style chili beans
1 (15 ounce) can
pinto beans, drained and rinsed
1 (14 ounce) can
whole kernel corn, drained
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
1/2 (1 pound) loaf
processed cheese food (such as Velveeta®), cubed
1 (1 ounce) package
taco seasoning mix
1 (1 ounce) package
ranch dressing mix
As soon as I read this recipe, I knew it was a winner. My husband went right out and picked up what ingredients we didn`t have. The soup is easy and delicious. We added an onion to the hamburger to brown out of habit.
This version sounds wonderful! Can't wait to try it! Thanks for posting.
Love Love Love
Love it! Quick and easy AND very tasty. Thanks for the recipe.
Very Good, But very cheesy.
My whole family loved this recipe! I did change a couple of things-I used fat-free milk in place of the heavy cream and only used 8oz of velveeta instead of 16oz. My version was probably not as thick as the original but it still tasted great and saved a ton of calories.
OMG! you talk about quick and easy!......and sooooooooooooooo wonderful!....my family flipped over this!.....Cheesey!...Creamy!....Good!.....this is a throw it all together stir it and serve it recipe!...thank you so much....can't wait to make it again!....
* Percent Daily Values are based on a 2,000 calorie diet.
Tasha's Taco Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 328
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