I have been eyeing this recipe the past few days and finally soaked some beans last night to make it! =) I used home-canned chunk beef, home-canned corn, and didn't have onion or cilantro. I left out some of the water and put it on top of a of rice when I served it for supper! It turned out Sooo yummy!
Also you could make this in your slow cooker!! =)
"Chunky Taco Soup"
from "Taste of Home"
Prep: 20 min. Cook: 20 min.
1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro
•In a large kettle or Dutch oven, brown beef and onion in oil. Add the
pinto beans, tomatoes, water, black beans, corn, salad dressing mix
and taco seasoning. Bring to a boil. Reduce heat; cover and simmer
for 20-30 minutes or until the meat is tender. Sprinkle with
cilantro. Yield: 12 servings (about 3 quarts).