4.9 from 57 votes
Taco Soup Recipe
Taco Soup features ground beef simmered with onions, kidney beans, diced tomatoes, corn, green chilies, and combined with taco and ranch seasonings for a flavorful, hearty stew. This one-pot meal can be topped with cheese, sour cream, avocado, cilantro, lime, and tortilla chips to add texture and freshness.
Prep Time
5 mins
Cook Time
25 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (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.