Recipes for taco soup that include canned tomatoes and pepper, such as Rotel, also feature canned beans, stewed tomatoes and ground beef. Prepare these recipes on a stove or in a slow cooker, and serve with sour cream, tortilla or corn chips, and cheddar cheese.
For a simple taco soup, combine 1 1/2 pounds ground hamburger meat cooked with 1 chopped onion and drained, 1 undrained can each of white corn nibblets, black beans and pinto beans, 1 cup of water, 1 can each of Rotel tomatoes and petite diced tomatoes, and 1 packet each of taco seasoning and dry ranch dressing mix. Stir together and cook for 45 minutes on the stove top, covered, or for two hours in the slow cooker on low.
Make chicken taco soup in the slow cooker by mixing together 1 chopped onion, 1 can each of chili beans and black beans, 1 drained can of yellow corn, 1 8-ounce can of tomato sauce, 1 12-ounce bottle or can of beer, 2 cans of Rotel, undrained, and 1 packet of taco seasoning. Press 3 whole boneless, skinless chicken breasts down into the mixture until barely covered with the juices. Cook on low for five hours. Remove the chicken, allow it to cool enough to handle, and then shred. Return the shredded chicken to the soup and cook for two more hours.
Another option combines 1 pound browned ground beef and 1 chopped onion, drained, with 2 cups sour cream, 1 pound processed cheese product, 1 can of Rotel, 1 can chili without beans, 1 can stewed tomatoes and 1 can pinto beans. Stir together and heat through. Drain for thicker soup, or serve as prepared.