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Taco Soup

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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.

bowl of taco soup topped with chips and shredded cheeseBest 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.
 
bowl of taco soup on a plate with tortilla chips
 
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.
 
bowl of taco soup
 
bowl of taco soup with a spoon
 
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!
 
best ever taco soup recipe collage
 

Taco Soup

 
Yield: 8-10 servings

Taco Soup

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

  1. Brown hamburger with onion in a 6 quart soup pot. Drain off any fat.
  2. Stir in remaining ingredients. Bring to a boil, then reduce heat to medium low and simmer for at least 20 minutes.
  3. Serve soup hot with garnishes.

Notes

I sometimes add extra tomatoes, beans, and corn so we can have leftovers the next day.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 668mgCarbohydrates: 30gFiber: 10gSugar: 8gProtein: 21g
© Kara
Cuisine: Mexican

(recipe and photos updated 10/2018)

 

To see all my soup and chili recipes, click HERE.

Reader Interactions

Comments

  3. Kimberly Jackson

    Delicious recipe! I added the whole package of ranch dressing mix and extra beans and corn. Garnished with plain Greek yogurt and avocado.
    Love this recipe!!

    Reply

  10. Becca

    So delicious! And genius idea adding extra tomatoes, beans, and corn so we can have leftovers the next day. Thanks for that tip!

    Reply

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