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RECIPE
12 INGREDIENTS4 STEPS20MIN

20-Minute Taco Soup

4.0
3 Ratings
Editor's Choice
Live Eat Learn
Alaskan romping about Holland. Lover of food and adventures. Navigating life and the vegetarian kitchen, one ingredient at a time.
Mama’s own, award winning, one of a kind taco soup! With just 8 ingredients and in 20 minutes, this is the easiest, tastiest chili you'll ever make.

20MIN

Total Cooking Time

12

Ingredients
Alaskan romping about Holland. Lover of food and adventures. Navigating life and the vegetarian kitchen, one ingredient at a time.
Ingredients
US / METRIC
Servings:
6
Serves 6
1 block
(14 oz)
Firm Tofu
1lb Ground Meat
1 packet
(11 oz)
Taco Seasoning
1 can
(15 oz)
Ro-Tel® Diced Tomatoes & Green Chilies
1 can
(15 oz)
Diced Tomatoes
1 can
(15 oz)
1 can
(15 oz)
Pinto Beans
Black Beans
1 can
(15 oz)
Red Kidney Beans
1 packet
(11 oz)
Ranch Seasoning Powder Mix
to taste
Shredded Cheese
to taste
Greek Yogurt
to taste
Tortilla Chips, crushed
to taste
Neutral Oil
for frying
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Author's Notes

Make taco soup in a slow cooker: Saute your protein just like in the stovetop recipe, but instead of combining everything in a large pot, throw it all into your Crockpot. Cook on high for 2 to 3 hours or on low for 6 to 8 hours. Storage: Taco soup will last for about one week in the fridge, though you can also freeze it! Store in individual portions in an airtight container or freezer-safe baggie. When ready to eat, simply reheat in the microwave or on the stove.

Directions

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Step 1
In a large saute pan, cook Firm Tofu (1 block) until browned with a bit of Neutral Oil (to taste). Drain fat if necessary, and add Taco Seasoning (1 packet), stirring to coat.
Step 2
Mix Ro-Tel® Diced Tomatoes & Green Chilies (1 can), Stewed Tomatoes (1 can), Corn (1 can), Pinto Beans (1 can), Red Kidney Beans (1 can), and Ranch Seasoning Powder Mix (1 packet) in a large pot. Add in cooked, seasoned tofu.

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