A bowl of taco soup is not only comforting, but it’s also delicious! Loaded with ground beef, taco seasoning, 3 kinds of beans, chilis, corn and more.
Why this recipe works
Think of taco soup as you’d think of chili, but with the addition of corn, green chiles, and different seasonings. It’s hearty, comforting, and will warm you up during a cold fall or winter day.
Dip in some tortilla chips for the full experience, or even top it with tortilla strips! Heck, you could even add sliced jalapenos if spice is what you’re looking for.
Ingredients you will need
How to Make Taco Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
Frequently Asked Questions
Taco soup freezes well! Allow the soup to cool then portion into freezer safe containers or a freezer bag. Can be frozen for up to 4 months. To thaw, simply bring to room temperature then reheat on the stove or in the microwave.
What to Serve with Taco Soup
You can certainly eat taco soup by itself or topped with tortilla chips, but if you need ideas for sides, here are a few of our faves!
Ingredients
- 1.5 lbs lean ground beef
- 1 cup onion chopped
- 4 oz diced green chiles 1 can
- 15 oz pinto beans 1 can, drained
- 15 oz black beans 1 can, drained
- 15 oz kidney beans 1 can, drained and rinsed
- 1.25 oz taco seasoning mix 1 package
- 14 oz chicken broth 1 can
- 1 cup frozen corn
- 29 oz diced tomatoes 2 cans
- 1.5 Tbsp dry ranch seasoning mix 1 package
- salt and pepper to taste
- shredded cheeese and tortilla chips optional, for topping
Things You’ll Need
- Dutch oven
Before You Begin
Instructions
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
