Best 13 Taco Soup I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a simple, yet hearty and delicious meal that is perfect for busy weeknights or a cozy dinner party? Look no further than taco soup, a one-pot dish that combines the bold flavors of Mexican cuisine with the cozy comfort of a classic soup. With a few pantry staples and a few fresh ingredients, you can whip up a pot of taco soup that will warm your body and soul. From classic beef tacos to vegetarian options and even variations suitable for slow cookers or instant pots, there's a taco soup recipe out there for every taste and preference. Join us as we explore the wonderful world of taco soup, uncovering the secrets to creating the perfect bowl of this flavorful and versatile dish.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TACO SOUP



Easy Taco Soup image

This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.

Provided by Mama Fresh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 11

2 pounds lean ground beef
1 large onion, minced
3 cloves garlic, minced
2 (1 ounce) packets taco seasoning mix (such as La Tiara®)
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 quart tomato juice
1 bunch cilantro, minced, or to taste
1 large lime, halved
1 pinch salt and ground black pepper to taste

Steps:

  • Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
  • Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g

TACO SOUP



Taco Soup image

This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.

Provided by Judy in WA

Categories     Lunch/Snacks

Time 1h15m

Yield 1-6 bowls, 12 serving(s)

Number Of Ingredients 13

1 lb ground turkey or 1 lb lean ground beef
1 large onion, chopped
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can chili beans (hot or regular)
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons chili powder
1 (16 ounce) can whole kernel corn
1 (8 ounce) can diced Mexican-style tomatoes
1 (8 ounce) can diced tomatoes (any flavor)
2 cups water

Steps:

  • Brown meat and onions and drain.
  • Mix ranch dressing and taco seasoning into meat.
  • Without draining, add all of the other ingredients.
  • Simmer 1 hour. Serve with any appetizer or side dish.

Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 1, Cholesterol 26.1, Sodium 735.1, Carbohydrate 32.7, Fiber 7.8, Sugar 2.8, Protein 16

SIMPLE TACO SOUP



Simple Taco Soup image

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. -Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

TACO SOUP



Taco Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
  • Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
  • Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

TACO SOUP



Taco Soup image

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 bunch scallions, white and green parts separated, chopped
1 pound ground beef chuck
One 1-ounce packet taco seasoning
One 1-ounce packet ranch dressing seasoning
Two 10-ounce cans diced tomatoes with green chiles
Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)
One 10-ounce can whole corn kernels, drained
Kosher salt
Shredded Cheddar, for serving
Sour cream, for serving
Pico de gallo, for serving

Steps:

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
  • Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
  • Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.

SLOW COOKER TACO SOUP



Slow Cooker Taco Soup image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g

WORLD'S BEST TACO SOUP



World's Best Taco Soup image

This is yet another "souped up" version of the popular Taco Soup recipes already available. Although there's nothing wrong with the other versions out there, this is just what I feel to be the "Cadillac" edition. A little bit of everything...from a can. This recipe makes quite a bit due to using standard can sizes, but trust me, it gets better as left-overs...

Provided by MarkG

Categories     Chicken

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 (8 ounce) can tomato sauce
1 (10 ounce) can stewed tomatoes
1 (10 ounce) can Rotel Tomatoes (Original recipe recommended)
1 (16 ounce) can ranch style beans
1 (16 ounce) can red kidney beans
1 (16 ounce) can cannellini beans (white kidney, can use other white beans like great northern if unavailable)
1 (16 ounce) can pinto beans
1 (16 ounce) can hominy (white or yellow)
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced mushrooms, drained (stems & pieces are fine)
1 (4 ounce) can black olives
1 (4 ounce) can green olives (typically difficult to find small can or jar so I just slice up some pimento-stuffed queen olives an)
1 (1 1/2 ounce) package taco seasoning mix
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 ounce) package onion soup mix
1 -1 1/2 lb ground beef or 1 -1 1/2 lb shredded chicken
1 large green bell pepper, diced
1 garlic clove, diced
1/2 teaspoon black pepper
1 (12 ounce) bottle beer (ale style like Sam Adams or Sierra Nevada is recommeded)
2 teaspoons frank's hot sauce (or to taste)

Steps:

  • Brown meat along with bell pepper in large skillet.
  • Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
  • Combine all the ingredients in a large crock pot and mix well.
  • Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
  • Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
  • Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!

Nutrition Facts : Calories 397, Fat 11.2, SaturatedFat 3.3, Cholesterol 31, Sodium 1096.7, Carbohydrate 50.6, Fiber 13.5, Sugar 5.2, Protein 23.5

TACO SOUP



Taco Soup image

My family loves Mexican food so I came up with a soup which features all of those wonderful flavors. I serve this soup with tortilla chips on the side.-Roxanne Barone, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, finely chopped
1 can (28 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 cup water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14 to 16 ounces) whole kernel corn, drained
1 envelope taco seasoning
Shredded cheddar cheese, sliced avocado, chopped tomato and corn chips, optional

Steps:

  • In a large saucepan, brown beef and onion; drain. Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning. Bring to a boil. , Reduce heat and simmer for 5 minutes. Top each serving with cheese, avocado and tomato, and serve with chips if desired.

Nutrition Facts : Calories 252 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 885mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.

THE BEST TACO SOUP EVER



The Best Taco Soup Ever image

I first came across this delicious soup by way of my step-mom when I was 9. Since then I have made it more than 100 times, and each time it has improved. Now after 11 years of making this soup, I finally got the recipe just perfect! It' always best to modify this recipe to suit your tastes.

Provided by Starving_Student_

Categories     Black Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb ground turkey or 1 lb ground chicken
1 medium onion, diced
1 -4 garlic clove, diced
1 carrot, diced
1/2 a green pepper, diced
2 (15 ounce) cans black beans
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can of diced tomatoes and green chilies
1 (8 3/4 ounce) can corn
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
chili powder
cumin
1 teaspoon paprika
cayenne pepper
salt
pepper
cilantro, for garnish
grated cheese, for garnish
tortilla chips, for garnish

Steps:

  • In a large pot or dutch oven, saute onion, garlic, carrot, and green pepper. Season veggies with salt and pepper. When the onion is translucent, add hamburger meat and cook until browned.
  • Dump all the cans into the pot. Do not drain the beans or corn, as they add flavor and liquid to the soup.
  • Add taco seasoning, ranch dressing mix, and other spices. Taste as you go!
  • Let cook together for at least 20 minutes. Serve with desired garnishes.
  • This soup freezes well and lasts for over a week in the fridge. It only gets better the more it sits!

Nutrition Facts : Calories 435.2, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 407.7, Carbohydrate 53.8, Fiber 15.3, Sugar 5.4, Protein 29.3

CREAMY TACO SOUP



Creamy Taco Soup image

This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.

Provided by SandyR

Categories     Taco Soup

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 cup diced onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (8 ounce) package cream cheese, softened and cut into pieces
4 cups beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (7 ounce) can chopped mild green chiles
½ cup heavy cream
1 teaspoon salt, or to taste

Steps:

  • Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
  • Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g

TACO SOUP RECIPE BY TASTY



Taco Soup Recipe by Tasty image

This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small onion, chopped
15 oz canned kidney bean, 1 can
15 oz canned black bean, 1 can
15 oz canned corn kernels, 1 can
15 oz canned diced tomato, 1 can
8 oz tomato sauce, 1 can
2 tablespoons taco seasoning
1 shredded cheddar cheese, to serve
1 sour cream, to serve
1 pico de gallo, to serve
1 avocado, sliced, to serve
1 tortilla chip, to serve
1 lime wedge, to serve
1 chopped cilantro, to serve

Steps:

  • Add the ground beef and onion to a large pot and stir until the beef is cooked through.
  • Drain excess liquid.
  • Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
  • Cook over medium heat for 10 minutes.
  • Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams

CONTEST-WINNING TACO SOUP



Contest-Winning Taco Soup image

I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it-especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers. We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state, though, and even today I find I sure miss the country at times!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 15

2 pounds lean ground beef (90% lean)
1 small onion, chopped
3 cans (14-1/2 ounces each) stewed tomatoes
1-1/2 cups water
1 can (16 ounces) lima beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) hominy, drained
3 cans (4 ounces each) chopped green chilies
1 envelope taco seasoning
1 envelope ranch salad dressing mix
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese, optional
Tortilla chips, optional

Steps:

  • In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.

Nutrition Facts : Calories 302 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1746mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 7g fiber), Protein 24g protein.

TACO SOUP II



Taco Soup II image

This is a really good and easy recipe. Top with shredded cheese, and serve with chips.

Provided by Julie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 13

2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 ½ cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

Steps:

  • In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  • Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed 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.

Nutrition Facts : Calories 668.6 calories, Carbohydrate 52.2 g, Cholesterol 113.5 mg, Fat 32.9 g, Fiber 13 g, Protein 38.5 g, SaturatedFat 12.8 g, Sodium 2300 mg, Sugar 6.1 g

Tips:

  • For a richer flavor, brown the ground beef in a skillet over medium heat before adding it to the soup.
  • Add a can of diced tomatoes with green chiles to the soup for a little extra spice.
  • If you like your soup with a bit of a kick, add a teaspoon or two of chili powder or cayenne pepper.
  • For a more authentic taco soup, use a variety of beans, such as black beans, kidney beans, and pinto beans.
  • Serve the soup with a dollop of sour cream, shredded cheese, and chopped cilantro for a delicious and satisfying meal.

Conclusion:

Taco soup is a versatile and easy-to-make dish that is perfect for a quick and tasty meal. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give taco soup a try!

Related Topics