Taco Soup Recipe
A hearty and flavorful Taco Soup made with lean ground beef, a blend of beans, diced green chiles, corn, and seasoned with taco and ranch seasoning mixes. Perfectly comforting and easy to prepare for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1.5 pounds lean ground beef
- 1 cup onion, chopped
- 4 ounces diced green chiles (1 can)
- 15 ounces pinto beans, drained (1 can)
- 15 ounces black beans, drained (1 can)
- 15 ounces kidney beans, drained and rinsed (1 can)
- 1.25 ounces taco seasoning mix (1 package)
- 14 ounces chicken broth (1 can)
- 1 cup frozen corn
- 29 ounces diced tomatoes (two 14.5 ounce cans)
- 1.5 tablespoons dry ranch seasoning mix (1 package)
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Tortilla chips
Instructions
- Brown the beef and onions: In a large Dutch oven, heat over medium heat and cook the lean ground beef along with the chopped onion until the beef is browned and the onions are softened, about 7-10 minutes. Drain off any excess fat to keep the soup lean.
- Add remaining ingredients: Stir in the diced green chiles, drained pinto beans, black beans, kidney beans, chicken broth, taco seasoning mix, ranch seasoning mix, frozen corn, and diced tomatoes. Mix well to combine all the flavors evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, allowing the flavors to meld together beautifully.
- Serve with toppings: Ladle the soup into bowls and top with shredded cheese and tortilla chips if desired for added texture and flavor. Serve hot for a comforting meal.
Notes
- For a vegetarian version, substitute the ground beef with textured vegetable protein or extra beans and use vegetable broth instead of chicken broth.
- Adjust the amount of taco seasoning or ranch mix to taste if you prefer a milder or spicier soup.
- You can add diced jalapeños for extra heat or garnish with fresh cilantro and a squeeze of lime for freshness.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg
Keywords: taco soup, ground beef soup, Mexican soup, bean soup, hearty soup, easy dinner
Find it online: https://yumwithmia.com/taco-soup-recipe/
