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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (about 2 quarts)

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

Directions

  • 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.

Taco Soup Recipe Tips

What goes well with taco soup?

Of course, taco toppings such as tortilla chips, cheese, avocado and sour cream pair well with taco soup. For a side dish, try this Guacamole Tossed Salad.

How long is taco soup good for?

You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze soup after it has cooled. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.

How do you thicken taco soup?

You shouldn't need to thicken this taco soup—the meat and vegetables make it pretty chunky. If needed, you can add refried beans, other mashed beans or rice to thicken it up.

Can I use homemade taco seasoning?

Absolutely! Homemade taco seasoning works great in place of store-bought seasoning.

Research contributed by Rashanda Cobbins, Taste of Home Food Editor
Nutrition Facts
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.

Reviews

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Average Rating:
  • Rachel
    Jan 31, 2021

    This is a good base for a taco soup recipe (a good starting point). I found this recipe alone to be far too bland. I added to the recipe cilantro, onion, another taco seasoning packet, sundried tomatoes, chipotle, chili powder, comino, crushed red pepper flakes, salt & pepper. We topped with green onions, cheese & avocado. I definitely would have added more rotel (diced tomatoes with green chilis) if I had the extra can. Also, I nixed the ranch- just because that is crazy to me....ranch does not pair well with tacos & is a rule breaker in our home.

  • Landon
    Dec 1, 2020

    I love it it is the BEST SOUP EVER that is why i gave it one star

  • Val
    Nov 30, 2020

    I did it it was great

  • Samantha
    Nov 1, 2020

    I only gave it four stars because I tweaked it a little. I added chick peas and a dash of salt to mine as well as used ground Turkey instead of beef to make it a little healthier and added an onion as well. We topped ours with cheese, sour cream, and tortilla chips

  • MyrtisMay
    Oct 20, 2020

    This is a great recipe. I make the soup for my family. We all love it.

  • Jennifer
    Oct 6, 2020

    Great basic recipe, can use as is, or adjust. Our family does like a little extra flavour in our food, so we usually add more spices than a recipe calls for. And I did add a few extras to make more soup to last longer with portions to freeze for later. Apart from the basic recipe: I added 1 can black beans, 1 diced green pepper, 1 diced white onion, 1/2 can leftover tomato soup (just to avoid wasting it.) Some cumin, paprika, black pepper, garlic powder, onion powder, oregano, parsley, adobo seasoning, chipotle chile powder, and about 1/2 cup of cheddar cheese, and some more water. I added black olives to mine but not the entire pot, because a lot of people hate olives. I love them though and they are a great addition! Then we topped as desired with sour cream, cheddar cheese, and crushed tortilla chips when serving. It worked out great. This recipe is versatile in how you can add to it or adjust it to make it work for you / stretch it for extra servings. I would have never thought about using the ranch dressing packet but that was a good idea.

  • joni
    Oct 6, 2020

    Homerun! I threw all of this (plus a jalapeno) into my slow cooker 4-5 hours. Perfect soup with jalapeno cheese cornbread with very little clean up!

  • Linda
    Sep 22, 2020

    This soup is one of my favorites! I added the black olives as was suggested by a reviewer and that was a WIN. This will stay in the rotation of favorite meals. We also topped it with cheese and sliced avocado.

  • roseannf
    Mar 27, 2020

    I have made this soup lots of times!! Everyone loves it---I make exactly as is except I add a large can of sliced black olives---try it, really makes a difference! Everyone always comments on the black olives and say they really love this addition!

  • Jennifer
    Mar 26, 2020

    Decided to make this tonight for our family and two friends. Went to grocery store to buy the ingredients, made this recipe and it was ready to serve, all within 25 minutes. Every person at the table LOVED this soup! I doubled the recipe except for the kidney and black beans .....I still only used one can of each of those. DELICIOUS! SO QUICK AND EASY!! This one’s a keeper!