Taco Soup

Why this recipe works

Think of taco soup as you’d think of chili, but with the addition of corn, green chiles, and different seasonings. It’s hearty, comforting, and will warm you up during a cold fall or winter day.

Dip in some tortilla chips for the full experience, or even top it with tortilla strips! Heck, you could even add sliced jalapenos if spice is what you’re looking for.

Ingredients you will need

How to Make Taco Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. To get the complete printable recipe with measurements and instructions, simply scroll down or Jump to Recipe!

1. In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2. Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3. Top with shredded cheese, and serve with chips.

Frequently Asked Questions

What to Serve with Taco Soup

You can certainly eat taco soup by itself or topped with tortilla chips, but if you need ideas for sides, here are a few of our faves!

• Sweet Cornbread
• Classic Spanish Rice
• Mexican Corn
• Cauliflower Copycat Chipotle Rice
• Sweet Potato Fries

More Taco Inspired Recipes

• Taco Casserole
• Taco Pasta Salad
• Taco Dip
• Homemade Taco Seasoning Mix

Taco Soup

This taco soup is full of flavor and comes together quickly making it a tasty soup staple you'll want to save for your dinner rotation.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Servings: 8 servings

45 mins

Calories: 397

Author: Amanda Formaro

Ingredients

• ▢ 1.5 lbs lean ground beef
• ▢ 1 cup onion chopped
• ▢ 4 oz diced green chiles 1 can
• ▢ 15 oz pinto beans 1 can, drained
• ▢ 15 oz black beans 1 can, drained
• ▢ 15 oz kidney beans 1 can, drained and rinsed
• ▢ 1.25 oz taco seasoning mix 1 package
• ▢ 14 oz chicken broth 1 can
• ▢ 1 cup frozen corn
• ▢ 29 oz diced tomatoes 2 cans
• ▢ 1.5 Tbsp dry ranch seasoning mix 1 package
• ▢ salt and pepper to taste
• ▢ shredded cheeese and tortilla chips optional, for topping

Things You’ll Need

• ▢
  Dutch oven

Instructions

• In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
• Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
• Top with shredded cheese, and serve with chips.

Expert Tips & FAQs

If you’d like to freeze this soup, allow it to cool then portion into freezer safe containers or a freezer bag. Can be frozen for up to 4 months. To thaw, simply bring to room temperature then reheat on the stove or in the microwave.

Nutrition

Serving: 1serving | Calories: 397cal | Carbohydrates: 54g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 877mg | Potassium: 1268mg | Fiber: 16g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 8mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!