Who doesn't love soup on a cool night? Well, my husband actually didn't when we first got married. This blew my mind because I could eat soups every day. The problem was that he never felt like he was full when he ate soup. So my mission to make a hearty and filling soup that he would actually look forward to having began!
My mom makes the best taco soup and I love her recipe so with an addition of extra beans and the chickpeas I found a winner. This taco chickpea soup has just the right amount of spice and heat and I am happy to say is 100% husband approved!
The even better part.. It is super quick and easy. So if you're looking for a quick and easy dinner idea look no further... No chopping or prep work, just a simple can opener and you're good to go!
More savory recipes you’ll love!
- Soft Whole Wheat Dinner Rolls
- Autumn Vegetable Minestrone
- Lentil Veggie Chili
- Sweet Potato & Black Bean Bowls
- Two Way Sweet Potatoes
| Servings |
8
|
- 1 lb ground beef
- 1 10 oz can beef broth
- 1 15 oz can pinto beans
- 1 15 oz can kidney beans
- 1 15 oz can diced tomatoes
- 2 12.5 oz cans rotel tomatoes original
- 1 14.5 oz can black beans
- 1 11 oz can niblet corn
- 1 packet dry ranch mix
- 1 tablespoon taco seasoning
- 1 19 oz can chickpeas
Ingredients
|
|
- In small skillet brown ground beef until no longer pink.
- In large pot combine all remaining ingredients stirring to combine.
- Drain the ground beef and add to pot.
- Cook until boiling or if using slow cooker on low for 4 hours or high for 1 hour.
