Taco Soup


This Taco Soup definitely needs to be added to your dinner rotation! Not only is it the yummiest, coziest soup on a winter evening, but it comes together in under 30 minutes. You can keep most of the ingredients on hand so you can make it whenever you're in a pinch, and it is so perfect to serve when you have guests over for dinner. Kids love to scoop up the soup with tortilla chips (our favorite with this recipe is "Hint of Lime" Tostitos) and you can top it with anything you like!


Taco Soup

Serves 8


1 medium sweet onion, chopped

1 green pepper, chopped

1 lb. ground beef

2 tablespoons taco seasoning (make sure it's gluten free - we use McCormick)

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can red kidney beans, drained and rinsed

1 (15 oz.) can corn, drained

1 (15 oz.) can petite diced tomatoes, drained

1 (15 oz.) can tomato sauce

1/2 cup salsa

Salt and pepper to taste


Shredded Mexican-style cheese, sour cream, and tortilla chips for serving


In a large soup pot, heat some oil and add the chopped onion and green pepper. Sauté until softened and fragrant. Add the ground beef; cook and stir until no longer pink. Drain any excess grease. Add the taco seasoning, black beans, kidney beans, corn, tomatoes, tomato sauce, and salsa. Salt and pepper to taste. Cover and simmer over low heat for 15-20 minutes until heated through; stirring occasionally. Serve with tortilla chips and top with cheese and sour cream.


Step-by-step tutorial:


Gather your ingredients. You will need a pound of ground beef, a medium sweet onion, a green pepper, taco seasoning, can of corn, can of black beans, can of red kidney beans, can of petite diced tomatoes, can of tomato sauce, and salsa.


In a large soup pan, heat some olive oil, then add the chopped onion and green pepper. Sauté until soft and fragrant.


Add 1 lb. of ground beef. Cook and stir over medium high heat until no longer pink. Drain any excess grease.


Add 2 tablespoons taco seasoning.


Then add the rest of the ingredients: 1 can black beans, 1 can red kidney beans, 1 can corn, 1 can diced tomatoes, 1 can tomato sauce, and 1/2 cup salsa.


Stir to combine, then turn the heat to low. Cover with a lid, and simmer for 15-20 minutes, stirring occasionally.


Prepare your toppings. We love shredded Mexican-style cheese and sour cream. You could top it with avocados or guacamole too. Serve the soup with tortilla chips to scoop it up. Our favorite with this soup is "Hint of Lime" Tostitos.


Because it comes together so easily and quickly, you can make this for a crowd without much stress at all!


On a cold night, this taco soup really hits the spot! It is super filling, very kid friendly, and is even fun to eat since you do most of it with tortilla chips rather than a spoon. I always keep the canned ingredients in my pantry for a quick dinner. Enjoy!


Recipe Source: Shanna's recipe box

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!