Taco Soup Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings (1 1/2 cups each)
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Calories
339 kcal
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Course
Main Course, Soup
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Cuisine
American
Taco Soup Recipe
Description
This Taco Soup starts by browning ground beef with diced onions, then combines it with water or broth, canned kidney beans, tomatoes, corn, and diced green chilies. Taco seasoning and ranch dressing mix give the soup a layered, mildly spicy tomato and savory flavor profile. Simmering melds the flavors and softens the ingredients into a comforting, thickened soup.
The toppings including shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and tortilla chips add creamy, tangy, and crunchy contrasts that complement the rich base of the soup. It serves well as a casual meal or potluck dish.
The recipe yields about 12 cups, enough for 8 servings, and leftovers can be refrigerated up to 4 days. Ground beef can be swapped for other meats, or made vegetarian by increasing beans. Different bean types can be substituted according to preference, and fire-roasted diced tomatoes add a smoky depth. The homemade taco seasoning recipe provides a customizable seasoning mix option.
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 corn undrained, whole kernel
- 1 (4 ounce) can green chilies undrained, diced
- 1 packet taco seasoning homemade or store bought (see note 4)
- 1 (1 ounce) packet Ranch dressing mix (see note 5)
- cheese for serving, shredded
- sour cream for serving
- tortilla chips for serving
- avocado diced, for serving
- cilantro for serving, fresh, minced
- lime for serving, wedges
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.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Use 85% lean ground beef or substitute with ground turkey, chicken, pork, or sausage as preferred.
- For a vegetarian version, add extra canned or cooked beans instead of meat.
- Any canned or cooked beans like pinto, black, or red beans can replace kidney beans.
- Fire-roasted diced tomatoes can be used for a smoky flavor variation.
- Homemade taco seasoning combines chili powder, cumin, paprika, coriander, cayenne, salt, and optional cornstarch for thickening.
- Ranch dressing mix can be store-bought or made from powdered buttermilk and dried herbs and spices, used immediately or stored refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 339 kcal
% 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.
User Reviews
Overall Rating
4.9
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