Taco Soup Recipe

This Taco Soup recipe is an easy dump and go dinner with beef, corn, beans, and diced tomatoes!

TACO SOUP

My daughter came home from a friend’s house and said that her mom made the best taco soup.

Obviously I had to get the recipe and to my surprise it was exactly the same as mine. I guess things just taste better when someone else’s mom makes them. Ha.

But I get it because I feel like everything tastes better when I don’t have to make it and it just shows up on my table.

I already have this Crockpot Chicken Taco Soup, but this beef version is done on the stove top and has a different vibe.

INGREDIENTS:

• GROUND BEEF – I like to use an 85/15 ground beef. You could use ground turkey if you like.
• DICED TOMATOES WITH GREEN CHILES
• KIDNEY BEANS – I have replaced this with chili beans for a spicier version.
• BLACK BEANS
• CANNED CORN – You could use frozen corn if you like.
• TOMATO SAUCE
• TACO SEASONING – I like La Siete brand. You can definitely make your own Homemade Taco Seasoning if you want!
• BEEF BROTH – If you like it thick don’t add anything but you can thin it out with beef broth or water.

CAN YOU FREEZE TACO SOUP?

Yes. You can freeze this taco soup before or after cooking. You can freeze this in gallon freezable bags which make it easier for thawing and reheating. The perfect freezer meal.

OTHER EASY SOUP RECIPES:

• Panera Broccoli Cheese Soup
• Potato Soup
• Mom’s White Chicken Chili
• Buffalo Chicken Chili
• Chicken Tortilla Soup
• Healthy Spicy Black Bean and Beef Chili

Taco Soup recipe

Christy Denney

5 from 2 votes

Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 12

Ingredients

  

½1x2x

• 1 lb ground beef
• 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained, (or use 3 (10 ounce) Rotel cans)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (16 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 1 (8 oz.) can tomato sauce
• 1 (1.25 oz.) package taco seasoning
• 1 cup beef broth or water, (optional)

TOPPINGS: sour cream, cheddar cheese, diced avocado, cilantro, or tortilla chips

Instructions

 

• In a large Dutch oven or pot, brown the beef until no longer pink. If using a lean beef, you may need to add a tablespoon of olive to brown it.
• Add the tomatoes, black beans, kidney beans, corn, tomato sauce, and taco seasoning. Stir to combine. Add beef broth or water to thin it out if desired. Bring to a boil, reduce heat to medium and simmer for 15-20 minutes to let flavors blend. Add salt and pepper to taste.
• Top with sour cream, cheddar cheese, diced avocado, cilantro, or tortilla chips to serve. Store leftovers in the refrigerator.

Serving: 1/12 of the recipe, Calories: 68kcal, Carbohydrates: 0.1g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 107mg, Potassium: 133mg, Fiber: 0.03g, Sugar: 0.03g, Vitamin A: 8IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 1mg

Cuisine: Mexican

Author: Christy Denney