Taco Soup
My friend Jen told me about a taco soup recipe from Food Network she tried and loved, so I was excited to make it. I adapted the recipe to make my own taco seasoning because I didn’t have a packet on hand, but otherwise kept to the recipe. This easy taco soup recipe was a really thick, hearty soup, almost like a chili, and so delicious–we all loved it. I served this taco soup with hot sauce and a Southwestern salad. Thanks for the great recipe, Jen.
Taco Soup
Taco Seasoning:
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of coriander
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
Soup:
- 1 lb of ground beef
- ½ yellow onion, diced
- 3-4 garlic cloves, minced (not pictured)
- 1 (14-oz) can of pinto beans, rinsed and drained
- 1 (14-oz) can of kidney beans, rinsed and drained
- 2 (14-oz) cans of diced tomatoes
- 1 (4.5 oz) can of diced green chilies
- 1 cup of frozen corn
- ½ oz of a package of ranch salad dressing mix (half a packet)
Toppings:
- Hot sauce
- Corn tortilla strips (directions below)
- Sour cream
- Sharp cheddar cheese, shredded
- Green onions, diced
How to Make Taco Soup:
Heat a Dutch oven over medium heat, then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles.
Add the diced onion, then mix thoroughly and cook for 4-5 minutes.
Add garlic, and cook, stirring constantly for 1 minute.
Add the beans, tomatoes, green chilies, corn, and ranch dressing packet, mix well, then cover and simmer on low for 2 hours, stirring occasionally.
While the soup is simmering, preheat the oven to 400 degrees. Coat a baking sheet with avocado cooking spray.
Cut a few corn tortillas into strips. Place them on the baking sheet in a single layer, and spray them with cooking spray, then season with sea salt to taste.
Coat a baking sheet with cooking spray, then place the tortilla strips on it, and spray them with avocado cooking spray and season with sea salt.
Bake in the oven for 5-7 minutes or until golden brown.
Ladle the soup into bowls, then top with corn tortilla strips, sour cream, cheddar cheese, and green onions. Enjoy.
Equipment
Ingredients
Taco Seasoning:
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of coriander
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
Soup:
- 1 lb. ground beef
- ½ yellow onion diced
- 3-4 garlic cloves minced
- 1 (14-oz) can of pinto beans rinsed and drained
- 1 (14-oz) can of kidney beans rinsed and drained
- 2 (14-oz) cans of diced tomatoes
- 1 (4.5-oz) can of diced green chilies
- 1 cup of frozen corn
- ½ oz of a package of ranch salad dressing mix half a packet
Toppings:
- Hot Sauce
- Corn tortilla strips (corn tortillas) directions below
- Sour cream
- Sharp cheddar cheese shredded
- Green onions diced
Instructions
- Heat a Dutch oven over medium heat, then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles.
- Add the diced onion, then mix thoroughly and cook for 4-5 minutes.
- Add garlic, and cook, stirring constantly for 1 minute.
- Add the beans, tomatoes, green chilies, corn, and ranch dressing packet, mix well, then cover and simmer on low for 2 hours, stirring occasionally.
- Meanwhile, preheat the oven to 400 degrees. Coat a baking sheet with avocado cooking spray.
- Cut a few corn tortillas into strips. Place them on the baking sheet in a single layer, spray them with avocado cooking spray, then season with sea salt to taste.
- Coat a baking sheet with cooking spray, then place the tortilla strips on it, and spray them with avocado cooking spray and season with sea salt.
- Bake in the oven for 5-7 minutes or until golden brown.
- Ladle the soup into bowls, then top with corn tortilla strips, sour cream, cheddar cheese, and green onions. Enjoy.
Another great recipe!!
I love anything mexican as well and your photos are beautiful. I made this soup on a cold, rainy night and it was delish!! I made a few changes that worked really well….roasted the corn first in a pan on the stove, used smoked paprika, chipotle chili powder and squeezed a half a lime into the soup as well. I did need to add about 1 1/2 cups of low sodium beef broth to thin out the recipe.
Turned out great! I also made a few changes, a can of beef broth, and some lime juice. I would defiantly make this again.
Pam – Why do some of your recipes have the “save” button for ziplist, and others do not?
Patty,
It’s because I haven’t switched my older recipes to the new website layout (a very time consuming process). I will be working on this in the New Year so eventually all of my recipes will be partnered with Ziplist.
Cheers,
Pam
This Taco Soup looks amazing! I love how simple yet flavorful the recipe is. Can’t wait to give it a try this week! Thanks for sharing!
This Taco Soup recipe looks absolutely delicious! I love how it combines so many flavors and is perfect for a cozy night in. Can’t wait to give it a try—thank you for sharing!
This taco soup looks absolutely delicious! I love how easy it is to make, and the flavors seem perfect for any day. I can’t wait to try it out during the colder months. Thanks for sharing this recipe!
This Taco Soup sounds delicious! I love how easy it is to make and the combination of flavors. Can’t wait to try it out this week—thank you for sharing your recipe!