Hi, Maggie. Here's the soup recipe, altho it nothing special, really. Because I had 2 cooked chicken breast that I'd taken out of the freezer, I substituted chicken for beef, both meat and broth; I didn't use the cheese this time.

Beef (or Chicken) Taco Soup

1 ½ lbs stew beef, cut into smaller pieces
1 or 2 large onions, chopped in big pieces
1 envelop of taco seasoning (I use Old El Paso lower-sodium kind)
2 cans of Mexicorn (regular will do in a pinch)
1 box of chopped tomatoes ( or 14 oz. can)
2 cans of beef broth (I use Swanson's low-sodium)
A few dashes of hot sauce, to taste (optional)
Velveeta (or other easy-melting) cheese

Brown meat and onions. When meat is mostly done, drain off fat. Combine all ingredients in soup pot & cook at low heat for a half-hour or so. Just before serving, you can cut up some pieces of Velveeta Mexican cheese into the soup. Stir over low heat until the cheese has melted. Serve with corn chips, and, if desired, sour cream & chopped green onions.