Taco Soup

Why Make This Recipe

Taco soup is a perfect dish for any occasion. It is hearty, filling, and full of flavor. This recipe combines classic taco ingredients into a warm and comforting soup that everyone will love. It’s also easy to make, and you can prepare it in under an hour!

How to Make Taco Soup

Ingredients

• 1 lb ground beef
• 15 oz can corn (undrained)
• 15 oz can black beans (undrained)
• 15 oz can pinto beans (undrained)
• 14.5 oz can diced tomatoes (undrained)
• 2 packets taco seasoning
• 1 packet dry ranch seasoning
• 1 cup shredded cheese (for topping)
• 1/2 cup sour cream (for topping)
• 1/4 cup sliced jalapeños (for topping)

Directions

1. Brown the ground beef in a large pot and drain off the fat.
2. Add the corn, black beans, pinto beans, and diced tomatoes into the pot.
3. Stir in both taco seasoning packets and the dry ranch mix.
4. Let it simmer on the stove for about 1 hour, stirring every once in a while.
5. Ladle into bowls and top with plenty of cheese, sour cream, and jalapeños.

How to Serve Taco Soup

Serve taco soup hot in bowls. Make sure to add lots of toppings like shredded cheese, sour cream, and jalapeños. You can also serve it with tortilla chips or crispy taco shells on the side.

How to Store Taco Soup

If you have leftovers, let the soup cool before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Taco Soup

• For extra flavor, try using a mix of ground beef and ground turkey or chicken.
• Feel free to adjust the spice level by adding more jalapeños or a splash of hot sauce.
• You can use fresh vegetables like bell peppers or onions for more crunch and flavor.

Variation

You can customize taco soup by adding different beans or vegetables. Consider adding kidney beans, black-eyed peas, or bell peppers. For a lighter version, substitute ground beef with lean turkey or plant-based meat.

FAQs

Can I make Taco Soup in a slow cooker?
Yes, you can! Just brown the ground beef first, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Is Taco Soup gluten-free?
To make taco soup gluten-free, ensure that the taco seasoning and ranch seasoning do not contain gluten. You can also make your own seasoning mix to be safe.

Can I use fresh ingredients instead of canned?
Yes! You can use fresh corn, beans, and tomatoes. Just remember to cook the fresh beans until they are tender before adding them to the soup.

Taco Soup

Taco soup is a hearty and filling dish that combines classic taco ingredients into a warm and comforting soup, perfect for any occasion. It's easy to prepare and ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef You can mix with ground turkey or chicken for extra flavor.
• 15 oz can corn (undrained) You can substitute with fresh corn.
• 15 oz can black beans (undrained) You can add other beans for variety.
• 15 oz can pinto beans (undrained)
• 14.5 oz can diced tomatoes (undrained) Fresh tomatoes can be used as well.
• 2 packets taco seasoning Check for gluten if necessary.
• 1 packet dry ranch seasoning Ensure it's gluten-free if needed.

Toppings

• 1 cup shredded cheese Use your favorite variety.
• 1/2 cup sour cream Can be substituted with Greek yogurt.
• 1/4 cup sliced jalapeños Adjust to taste for spice level.

Method

 

Cooking

1. Brown the ground beef in a large pot and drain off the fat.
2. Add the corn, black beans, pinto beans, and diced tomatoes into the pot.
3. Stir in both taco seasoning packets and the dry ranch mix.
4. Let it simmer on the stove for about 1 hour, stirring occasionally.
5. Ladle into bowls and top with plenty of cheese, sour cream, and jalapeños.

Notes

If you have leftovers, let the soup cool before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw in the fridge before reheating.