Taco Soup

This soup is so fast and easy to make.

It’s a little embarrassing.

Just look at the picture below and you will know why…

You literally brown some beef and onions and then add about 47 cans and packets of other store bought ingredients.

But I have to stick up for this soup.

It is more like a chili because it is thick and spicy.

And you don’t have to dirty a spoon because you can just use corn chips to shovel it into your mouth.

You also can top it with a million types of cheeses or onions and add as much spice as you want.

This soup is even better the next day and the next…

So you see, even though it is made from a whole lot of canned items…it is super tasty!

So I’m sure you’ve heard about the queen of butter, Ms. Paula Deen, and her diagnosis of diabetes, right?

And I’m sure you were like me and didn’t see that one coming….*cough*

I do feel bad for her and wish her the best…but using 5 sticks of butter, heavy cream and a deep fryer with every meal isn’t helping the obesity in America…

So hopefully she will trim some fat and keep up the good work…

The reason I brought her up is because this recipe is from the one and only, Paula Deen (hence the packet of ranch?!? So good though).

Even though this soup recipe is Paula’s, I got it from my Mom.

She used to make giant batches of this soup when my brother and I were in college and would bring big groups of our friends up to our house and farm in the winter.

We would sleep, play in the snow, eat, sleep, eat, sleep, eat…you get the idea.

It was heavenly.

I figured we could all use a little something savory, since it has been a straight sugar recipes for the past couple weeks!

Don’t worry though, there is some butter and sugar headed your way later this week!

This recipe makes one GIANT pot of soup. I would recommend halving this if it is for 4 or less people.

This pot probably served 12-18 people.

Recipe: Taco Soup

2 Pounds Ground Beef

2 Cups Diced Onions

1 Can Black Beans (15 1/2 oz)

1 Can Red Kidney Beans (15 1/2 oz)

1 Can Whole Kernel Corn (15 1/2 oz)

1 Can Mexican Style Tomatoes (14 1/2 oz)

2 Cans petit Diced Tomatoes (14 1/2 oz)

1 Can Diced Tomatoes with Green Chiles (14 1/2 oz)

2 Cans Diced Green Chiles (4 1/2 oz)

1 Can Sliced Black Olives (4 oz)

1 Package Taco Seasoning Mix (1 1/4 oz)

1 Package Ranch Dressing Mix (1 oz)

Serve with:

Corn Chips

Cheddar Cheese, grated

Sour Cream

Sliced Green Onion

Lime Slices

Sliced Jalapenos


Before we begin, I want to point out that this is the most flexible soup ever. I used different beans and tomatoes than the original recipe used. You could do less of anything and more of something else and this soup would still taste delicious I’m sure! So use your imagination here!

To begin, saute onions in a skillet and set aside. Brown Ground beef in same skillet and drain. Add onions to the browned ground beef and place into a large stock pot (or slow cooker).

Combine everything else (beans, corn, tomatoes, chiles, olives, and seasoning packets) into the stock pot with the beef and the onions and let simmer over low heat for an hour (at least) before serving.

Serve in bowls with corn chips either mixed in or on the side (I like to use them to scoop the soup with).

Top with any of your favorite items, I like cheddar cheese and green onions best, but you can be creative here!


2 thoughts on “Taco Soup

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