Taco Soup

If you’re looking for a big ole pot of taco-inspired soup, look no further. It’s almost like a chili. And almost like a stew. But it tastes like a big bowl of taco.

Taco SoupThis taco soup recipe makes a mighty big batch of soup, but it’ll freeze well if you want to save some for later.

Also try my fantastic refried bean soup.

Taco Soup

Course Main
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8 -12


  • 2 pounds ground beef
  • 2 medium white onions diced
  • 2 15 1/2 ounce cans pinto beans, rinsed and drained
  • 1 15 1/2 ounce can red kidney beans, rinsed and drained
  • 1 15 1/4 ounce can whole kernel corn, drained
  • 1 14 1/2 ounce can Stewed tomatoes
  • 1 14 1/2 ounce can diced tomatoes
  • 1 14 1/2 ounce can tomatoes with chiles (Rotel works fine here too)
  • 1 8 ounce can diced green chiles
  • 1 4.6 ounce can sliced black olives, drained
  • 1 package taco seasoning mix or use 3 tablespoons of our homemade mix
  • 1 1 ounce package ranch salad dressing mix
  • Garnishes Fritos corn chips, tortilla strips, shredded cheddar, green onion, jalapenos, sour cream, guacamole... whichever you prefer


  • Lightly brown the ground beef in a large pot or Dutch oven. Drain any excess fat.
  • Add the onion and continue cooking until just starting to soften.
  • Add remaining ingredients except garnishes and stir.
  • Reduce heat to medium-low, cover and let simmer for 1-2 hours, stirring occasionally.
  • Serve with desired garnishes.

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