Taco Soup Recipe

Bring this easy, delicious Taco Soup Recipe to life with ground beef and pantry staples in just 30 minutes. It's Midwest-meets-Tex-Mex in this fusion cult favorite.

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1 1/2 cups each)

Calories 339kcal

Author Meggan Hill

Ingredients

2 pounds ground beef (see note 1)
1 large onion diced (about 2 cups)
3 cups water or chicken broth or beef broth
2 (15 ounce) cans kidney beans undrained (see note 2)
2 (14 ounce) cans diced tomatoes undrained (see note 3)
1 (14 ounce) can whole kernel corn undrained
1 (4 ounce) can diced green chilies undrained
2 tablespoons homemade taco seasoning or 1 packet store bought (see note 4)
1/4 cup homemade ranch dressing mix or 1 packet store bought (see note 5)
shredded cheese for serving
sour cream for serving
tortilla chips for serving
avocado diced, for serving
minced fresh cilantro for serving
Lime wedges for serving

US Customary - Metric

Instructions

In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, lime wedges, and tortilla chips.

Video

Notes

Ground beef: I suggest an 85% lean, 15% fat ground beef blend. If desired, swap in ground turkey, chicken, pork, or ground sausage. For a vegetarian Taco Soup, add an extra can or two of beans.
Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
Canned diced tomatoes: Use fire-roasted diced tomatoes for more smoky flavor.
Taco seasoning: Store-bought taco seasoning packets are fine, or make Homemade Taco Seasoning with 1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and salt to taste (I like 2 teaspoons). Whisk in 1 tablespoon cornstarch if desired.
Ranch dressing mix: A packet of Hidden Valley Ranch Seasoning is fine, or make Homemade Ranch Dressing Mix with 2 tablespoons powdered buttermilk, 2 1/2 teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dill weed, and salt (I like ¼ teaspoon). Use immediately or store covered in the refrigerator.
Yield: My easy Taco Soup recipe makes about 12 cups (3 quarts) of soup, enough for 8 hearty servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition