Cheesy Taco Soup

Cheesy Taco Soup is the ideal taco soup recipe. Tomatoes, corn, kidney beans, Tabasco sauce, and loads of cheese melt together to make a cowboys dream meal. But I promise even if you're not a cowboy you'll still love this recipe!

Cooking MethodSlow Cooker

Ingredients

2 pounds ground beef, chicken, or turkey
1 large white onion, chopped
2 cans (14-ounce) chunk/diced tomatoes
1 can (46-ounce) tomato juice
2 cans (12-ounce) tomato paste
3 cups water
3 (16-ounce) dark red kidney beans, drained well
1 (16-ounce) bag frozen kernel corn
1 medium green pepper, seeded and chopped (optional)
1 package taco seasoning mix
salt & pepper
Tabasco
3 cups grated cheddar, jack, or colby cheese
1 bag corn chips (Fritos)

Instructions

Crumble and brown ground meat in skillet, drain.
Add chopped onion and saute until onion is soft. Season to taste with salt and pepper. Set aside.
In large stockpot, combine chunk tomatoes, tomato juice, tomato paste, and water.
Add meat and onion mixture, kidney beans, frozen corn and green pepper. Pour in taco seasoning mix. Stir and cook until heated through.
Season to taste with salt and Tabasco. Stir and cook until hot. Garnish soup bowls with desired amount of grated cheese and chips on top of soup.