Taco Soup


1 large can of Diced Tomatoes (28oz)

1 regular size can of Rotel Fire roasted diced tomatoes (10oz)

1 large can enchilada sauce (28oz)

1 can refried beans

2 Tbsp. Grilling Gods Southern Heat

32oz chicken broth

1 can of corn

2 cans of pinto beans

2 cans of red beans

2 cans of great northern beans

1lb ground beef or turkey

1 can of water


  1. Brown the ground beef (or turkey) in a large soup/stock pan.

  2. While the ground beef ( or turkey) is browning open all the cans of beans and drain out the liquid. Do the same with the can of corn. Open all other canned ingredients.

  3. After the ground meet is done, add the rest of the ingredients to the pot, add a lid and let simmer on medium heat for about 10-15 minutes or until the soup has warmed up to your desired temperature. Stir occasionally.

  4. Serve with sour cream, cheese, avocado, jalapeños, or some tortilla chips on top. If you like extra heat add a sprinkle more of Southern Heat! Enjoy!

This is a large batch recipe that will serve about 10 people. (We are a family of 4 and always have leftovers for the week!)

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