After looking at so many taco soup recipes, I decided to combine some of each of the ingredients and I came up with my own creation. This was good served with a warm piece of cornbread, drizzled with honey!
1 - 12 oz pkg Andouille sausage - remove casing and dice
2 TBS olive oil
1 medium onion, diced
3 garlic cloves, diced small
2 cans Rotel tomatoes, hot or mild
2 cans creamed corn
2 cans black beans, rinsed
2 cans hominy, rinsed
1 packet taco seasoning, dry
1 packet ranch dressing, dry
3 cups chicken broth
In a small fry pan, lightly brown the sausage. In a separate large stock pot add olive oil, onions and garlic. Cook until softened. Place remaining ingredients in the stock pot and add the sausage (no need to drain the sausage). Cover and bring the soup to a simmer. Continue to simmer for 20 minutes, stirring often.
Serve this soup topped with any or all of the following ingredients:
Serves 8 - 12