Taco Soup Recipe

This Taco Soup recipe is a fall and winter staple! It’s an easy, protein packed soup full of zesty, crave-worthy flavor, plus it’s perfectly hearty and filling. It’s like chili’s soupier cousin and it’s loaded with all the best taco style ingredients!

I first shared this recipe exactly 5 years ago and it’s still a family favorite! I think it’s safe to say this is the BEST Taco soup! It’s just one of those recipes everyone loves, picky eaters included!

I mean how could you go wrong with a soup that tastes similar to chili but has added mix-in upgrades like corn, avocado and tortilla chips? Plus you get the extra flavor of a ranch mix or cilantro and lime (see my notes on that in the recipe). It really is one of the best soups, plus it’s easy to make!

Nothing fancy here, just homestyle comfort food at it’s best! Perfect for cozying up to on those chilly rainy and snowy days.

Okay that list of ingredients kind of looks like a daunting, but a lot of it is pantry staples like spices and canned ingredients. Once you get making it you’ll see it really isn’t complicated. It’s such an easy soup!

Yes! To make it in the Crock Pot just brown the onions and beef, and then garlic, drain fat and add mixture to the slow cooker. Then add tomatoes, broth, tomato sauce and spices. Cover and cook on low heat 5 – 6 hours. Stir in corn and beans and heat through (then add cilantro and lime if using).

Yes, ground turkey or pork would work in this taco soup recipe. If you wanted to make it vegetarian you could use lentils or another can of beans.

Yes, taco soup freezes incredibly well. I recommend freezing this soup in jars or individual containers so it’s easy to thaw out exactly how much you need.

Taco Soup Recipe

This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.

Prep: 10min

Total: 45min

Yield: 7

Serving Size: 1 serving

Nutrition Facts: calories 387 kcal, Carbohydrate 49 g, Protein 31 g, Fat 10 g, Saturated Fat 4 g, Cholesterol 53 mg, Sodium 804 mg, Fiber 14 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 tsp olive oil
• 1 1/4 lbs lean ground beef
• 1 medium yellow onion chopped ((1 1/2 cups))
• 2 cloves garlic, (minced (2 tsp))
• 1 jalapeno, (seeded and finely chopped (optional)*)
• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can low-sodium beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder**
• 1 tsp ground cumin
• 3/4 tsp ground paprika
• 1/4 tsp dried oregano
• 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice ((see notes***))
• Salt and freshly ground black pepper
• 1 1/2 cups frozen corn
• 1 (14.5 oz) can black beans, (drained and rinsed)
• 1 (14.5 oz) can can pinto beans, (drained and rinsed)
• Shredded Mexican blend cheese, (chopped green or red onions, diced avocados and corn tortilla strips/chips)

Instruction:

1. Heat a large pot over medium-high heat drizzle lightly with oil.
2. Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
3. Drain excess fat from beef mixture.
4. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
5. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
6. Serve warm finished with desired toppings.

Simple Taco Soup

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it’s a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma

Prep: 5min

Total: 25min

Yield: 8 servings (about 2 quarts).

Nutrition Facts: calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

Ingredients:

• 2 pounds ground beef
• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomato with green chiles
• 1 can (4 ounces) chopped green chiles, optional
• 1 envelope ranch salad dressing mix

Instruction:

In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Easy Taco Soup Recipe | Fast and Delicious

FAQ

What’s the difference between taco soup and tortilla soup?

What goes good with taco soup?

How do you thicken taco soup?