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Taco Soup

Taco Soup

Taco Soup is one of the easiest and most delicious soups out there. A retro soup recipe that uses pantry staples like beans, tomatoes, broth and more.
5 from 1 vote
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Course: Soup
Cuisine: Mexican American
Keyword: best taco soup recipe, taco soup recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 385kcal
Author: Sandy Clifton

Equipment

  • Dutch Oven or Soup Pot

Ingredients

  • 2 lbs Ground Beef or Ground Turkey
  • 1 cup Diced Onions
  • 1 1.25 oz packet Taco Seasoning Mix
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoon Oregano
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 14.5 oz can Diced Tomatoes, with juice
  • 1 14.5 oz can Diced Tomatoes with Chiles (such as Rotel®), with juice
  • 2 4.5 oz cans Diced Green Chiles drained
  • 1 1 oz package Ranch Dressing Mix
  • 4 cups Chicken Broth or beef, low sodium
  • 2 15.5 oz cans Pinto Beans drained
  • 1 15.5 oz can Red Kidney Beans drained
  • 1 15.5 oz can Black Beans drained
  • 1 15.5 oz can Garbanzo Beans drained
  • 2 cups Frozen Corn Kernels or 1 can Corn Kernels, drained

GARNISHES

  • Cilantro
  • Avocado
  • Sour Cream
  • Shredded Cheese
  • Sliced Green Onions
  • Sliced jalapeños
  • Corn Chips

Instructions

  • Brown the ground beef and onions in a Dutch oven. Drain the excess fat, if necessary.
  • Mix in the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Stir.
  • Add the diced tomatoes, tomatoes with chiles, and diced green chiles. Stir.
  • Mix in the ranch seasoning.
  • Pour in the broth and stir.
  • Add all of the beans and stir.
  • Bring to a low boil, then reduce heat to low and simmer for 45 minutes, partially covered.
  • Add the corn and stir. If using frozen corn, let sit a few minutes to heat through.
  • Serve with your favorite garnishes.

Nutrition

Serving: 1g | Calories: 385kcal