0 from 57 votes
Taco Soup Recipe
Bring this easy, delicious Taco Soup Recipe to life with ground beef and pantry staples in just 30 minutes. It's Midwest-meets-Tex-Mex in this fusion cult favorite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings (1 1/2 cups each)
Calories: 339 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 pounds ground beef (see note 1)
- 1 large onion diced (about 2 cups)
- 3 cups water or chicken broth or beef broth
- 2 (15 ounce) cans Kidney Beans undrained (see note 2)
- 2 (14 ounce) cans diced tomatoes undrained (see note 3)
- 1 (14 ounce) can whole kernel corn undrained
- 1 (4 ounce) can diced green chilies undrained
- 1 packet taco seasoning homemade or store bought (see note 4)
- 1 (1 ounce) packet Ranch dressing mix (see note 5)
- shredded cheese for serving
- sour cream for serving
- tortilla chips for serving
- avocado diced, for serving
- minced fresh cilantro for serving
- Lime wedges for serving
Instructions
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
- Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
- Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, lime wedges, and tortilla chips.
Cup of Yum
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Ground beef: I suggest an 85% lean, 15% fat ground beef blend. If desired, swap in ground turkey, chicken, pork, or ground sausage. For a vegetarian Taco Soup, add an extra can or two of beans.
- Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
- Canned diced tomatoes: Use fire-roasted diced tomatoes for more smoky flavor.
- Taco seasoning: A store-bought packet works great. To DIY a packet's worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and salt to taste (I like 1/2 teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- Ranch dressing mix: A packet of Hidden Valley Ranch Seasoning is fine, or make Homemade Ranch Dressing Mix with 2 tablespoons powdered buttermilk, 2 1/2 teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dill weed, and salt (I like ¼ teaspoon). Use immediately or store covered in the refrigerator.
- Yield: My easy Taco Soup recipe makes about 12 cups (3 quarts) of soup, enough for 8 hearty servings, 1 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1.5 cups
Calories
339kcal
(17%)
Carbohydrates
28g
(9%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
520mg
(22%)
Potassium
688mg
(20%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
128IU
(3%)
Vitamin C
10mg
(11%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 339
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 339kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 520mg | 22% |
| Potassium | 688mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.