SOUPer Bowl Taco Soup

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By Sydney Kiefner

I have a voracious family. One deceivingly skinny husband (Keith), two college age daughters (Whitney and Victoria) and one teenage son (Chip) who can eat his weight in most anything….five times a day. Chip recently asked me if “a couple of the guys” could come over to our house and watch the Super Bowl. Let me explain to you that the last time “a couple of the guys” came over for a game I had prepared lunch for six and ended up feeding fifteen. Talk about your loaves and fishes! This time, I’m going to be prepared.

I was going through the recipe section on (my go to site for recipe inspiration) and ran across a recipe for Taco Soup. Paula’s recipe sounded delicious, but I felt I needed to bump up the protein for these rapidly growing boys and do what Paula always says to do…make it your own. Below is my delicious interpretation of Paula’s recipe. I only hope I made enough!

SOUPer Bowl Taco Soup

2 pounds lean ground beef
2 pounds ground turkey
1 pound ground pork
3 tablespoons, canola oil
3 onions, diced
2 (4 oz.) cans diced green chilies
1 tablespoon cumin
1/2 tablespoon ground chipotle pepper
1 tablespoon chili powder
1 (15.5 oz) can kidney beans
2 (15 oz.) cans black beans, rinsed
1 (15 oz.) can sweet corn
2 (14 oz.) cans diced tomatoes
1 (14 oz.) can Mexican tomatoes
2 (1 oz.) packages dry ranch salad dressing mix
Salt and pepper

For Garnish:
Green onions, chopped
Cheddar cheese, grated
Sour cream
Spicy jalapeno cornbread

In a large skillet saute the ground beef, turkey and pork until browned. Drain fat and set aside.

In a large stock pot over medium heat, add canola oil, onions, green chilies, cumin, chipotle powder and chili powder. Saute until onions are translucent. Add the meat and the remaining ingredients (including the bean juices) to the stock pot and stir well to combine. Salt and pepper to taste. Cook over a low heat for 30 minutes. (Add water or chicken stock if soup is too thick) To serve, ladle into bowls and garnish with green onions, cheddar cheese and sour cream. Serve with a spicy cornbread.

Servings: 10-12
Prep time: 15 min
Cook time: 30 min
Difficulty: easy

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Tried this as written and it was wonderful. Makes a lot

By Angelia Denney on January 24, 2014


Tried this as written and it was wonderful. Makes a lot

By Angelia Denney on January 24, 2014


I always love a good taco soup and this sounds delicious. I can't wait to try this version.

By Dani on February 05, 2012

Your father-in-law would have loved this!!!!!!!

By Ed Gruetzemacher on February 04, 2010

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am