Taco Soup . . . this hearty and delicious soup is my go-to recipe for hectic evenings. It can be whipped up in just minutes, and everyone loves it!
This soup is a staple at our house during the long winter months. I like to serve it with cornbread, soft pretzels, or cornmeal rolls.
Best Ever Taco Soup
We had a few snow flurries yesterday–fall has officially arrived! At our house, fall means muddy floors, spicy scented candles, yummy baked goods, and lots and lots of soup.
Taco soup is so popular in my area that I assume everyone already has the recipe. But there might be a few of you out there that have never tried it, so I am posting it for you.
If you haven’t ever made it, you really should. It is super fast to throw together, only dirties one pot, and tastes oh so good. I don’t think I’ve ever met anyone that doesn’t like it.
We like topping our soup with cheese and chips, but you could also add sour cream, green onions, or avocados. Or you can omit the toppings and it is still a delicious bowl of soup!
Note: I have updated this recipe to make it even more delicious. The sugar balances out the acidity of the tomatoes, and the ranch dressing mix adds a wonderful flavor. Instead of two cans of kidney beans, I now use one can of black and one can of kidney beans just for variety. We like it even more now!
Looking for more tasty soup recipes? Here’s a few we love:
Chicken Enchilada Chili
Smoky Corn Chowder
Creamy Chicken Soup with Bacon and Ranch
Best Ever Minestrone Soup
Taco Soup
Yield: 8-10 servings
Taco Soup
Hearty and flavorful, this taco soup is always a favorite!
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 pound lean ground beef
- 1 onion, chopped
- 1 pkg taco seasoning (about 1/4 cup)
- 1 tsp sugar
- 1 tsp dry ranch dressing mix
- 4 15oz cans diced tomatoes
- 1 8oz can tomato sauce
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 1/2 cups frozen corn
- Optional garnish: Tortilla chips, grated cheddar cheese, sour cream, avocados, green onions
Instructions
- Brown hamburger with onion in a 6 quart soup pot. drain off any fat.
- Stir in remaining ingredients. Bring to a boil, then reduce heat to medium low and simmer for at least 20 minutes.
- Serve soup hot with garnishes.
Notes
I sometimes add extra tomatoes, beans, and corn so we can have leftovers the next day.
(original photo – recipe and photos updated 10/2018)
To see all my soup and chili recipes, click HERE.
It’s in my crockpot now, make some sweet corn muffins to go with it.
How bout this recipe in a crock pot?
Great recipe. I added rotisserie chicken instead of beef and garnished with cilantro. 👌
I bet that was a tasty change! I’ll have to try it with the chicken. And of course you can’t go wrong with fresh cilantro!
Great recipe! Add a little cilantro for a garnish! 👌
How many does this recipe feed?
It serves 8-10.
It says “bring to a boil” but how much water are we suppose to add?
You don’t add any water, you just bring the soup to a boil. 🙂
So delicious! And genius idea adding extra tomatoes, beans, and corn so we can have leftovers the next day. Thanks for that tip!
With three hungry boys to feed, I need to stretch things as far as I can! 😉
Taco Soup is one of my favorite go to recipes in a pinch! I love the added flavor to this recipe!