This taco soup recipe will warm up your winter.
Brown 1 ½ pound lean ground beef (or chicken) with a medium-sized onion
Add it to these ingredients in a stock pot:
3 cans diced tomatoes (some with green chilis, depends on how spicy you want the soup)
1 can hominy
1 can whole kernel corn
1 can pinto beans, drained and rinsed
1 can chopped green chilis
1 envelope taco seasoning mix
1 envelope ranch dressing mix
Add two cups of water and simmer 30-35 minutes. The soup is almost always better on day 2 after the flavors blend. Serve with crumbled tortilla chips, shredded cheese and sour cream. Enjoy!