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Spring is in the air – but if you live anywhere like we do, April still has a chill in the air. Around here that means soup time!
One of our heartiest and budget friendly soups is our Taco Soup! Filled with lots of protein and brimming with flavor, we can never have enough!
You can make this recipe even simpler if you want to use canned beans instead of soaking your own. Or make it faster by using a pressure cooker to cook up your beans!
Garnished with tortilla chips, sour cream, and green onions for a fiesta in a bowl!
Ingredients
- 3 lbs pork shoulder, cut into bite sized chunks
- 1 1/2 cups dried pinto beans
- 1 1/2 cups dried black beans
- 1 1/2 cups dried kidney beans
- 5 TBS Taco Seasoning
- 2 cans of diced tomatoes
- 1 can of corn
- 7 cups of water
- 2 TBS of chicken base powder
- 2 medium Anaheim peppers, finely chopped and separated
- 1 bunch of green onion, chopped
- 1 lb of cheddar cheese, shredded
- Sour cream
- Tortilla chips
Instructions
- Mix dried beans in a large bowl or pot. Fill bowl with enough water to cover the beans. Soak overnight. Drain beans.
- Mix beans, pork, 4 TBS of the taco seasoning, diced tomatoes, 3 cups of water, 1 TBS chicken base and corn in a 6 QT slow cooker. Cook on high for 2 hours.
- Add 1/2 of a medium Anaheim pepper. Cook for another 5 hours on high.
- Add remaining water, chicken base, and taco seasoning. Cook for an additional 2 hours, bringing the total cook time to 9 hours.
- Garnish soup with tortilla chips, remaining Anaheim peppers, green onions, cheese, and sour cream.
Notes
If using canned beans use 3 15oz cans of beans, drained, for each variety. They will not need to be soaked. Reduce cook time by 1 hour and cook on low instead of high.