We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it’s a snap to prepare. Here are two recipe variations you can try.
Recipe of Taco Soup – 1
- 2 pounds ground beef
- 1 envelope taco seasoning
- 1-1/2 cups water
- 1 can (16 ounces) mild chili beans, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomato with green chiles
- 1 can (4 ounces) chopped green chiles, optional
- 1 envelope ranch salad dressing mix
In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Taco Soup Recipe Tips
- What goes well with taco soup?
Of course, taco toppings such as tortilla chips, cheese, avocado and sour cream pair well with taco soup. For a side dish, try this Guacamole Tossed Salad.
How long is taco soup good for?
- You can keep taco soup in the refrigerator for 3 to 5 days if it’s in an airtight container. You can also freeze soup after it has cooled. When you’re ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.
- How do you thicken taco soup?
You shouldn’t need to thicken this taco soup—the meat and vegetables make it pretty chunky. If needed, you can add refried beans, other mashed beans or rice to thicken it up.
- Can I use homemade taco seasoning?
Absolutely! Homemade taco seasoning works great in place of store-bought seasoning.
Recipe for Taco Soup – 2
- 2 tsp olive oil
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeno, seeded and finely chopped (optional)*
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder**
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)
- Salt and freshly ground black pepper
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can can pinto beans, drained and rinsed
Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips
- Heat a largr pot over medium-high heat drizzle lightly with oil.
- Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
- Drain excess fat from beef mixture.
- Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
- Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
- Serve warm finished with desired toppings.
Try these two recipes and enjoy!