Taco soup is a hearty and flavorful soup made with ingredients commonly used in Mexican cuisine, such as ground beef, beans, corn, and taco seasoning. The soup often includes a combination of kidney, pinto, and black beans, along with canned diced tomatoes and green chilies. It is typically seasoned with a mixture of taco seasoning and ranch dressing mix, which adds a tangy and slightly spicy flavor to the soup.
Taco Soup
4
servings30
minutes25
minutesTaco soup can be served with various toppings such as shredded cheese, sour cream, and crushed tortilla chips. It’s a great comfort food that is easy to make and perfect for a cold winter day or any day when you’re craving something warm and satisfying.
Ingredients
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chilies, undrained
1 package (1 oz) taco seasoning mix
1 package (1 oz) ranch salad dressing mix
3 cups water
- Optional toppings
Shredded cheese
Sour cream
Crushed tortilla chips
Chopped green onions
Directions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until it is no longer pink, stirring occasionally. Drain the excess fat.
- Add the chopped onion and green bell pepper to the pot and cook for 3-4 minutes, until they are slightly softened.
- Add the kidney beans, pinto beans, black beans, corn, diced tomatoes (with their juice), diced tomatoes with green chilies, taco seasoning mix, ranch salad dressing mix, and water to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
- Ladle the soup into bowls and top with shredded cheese, sour cream, crushed tortilla chips, and chopped green onions, if desired.
