Taco Soup
Taco Soup simmers pounds ground beef with envelope taco seasoning for a comforting bowl that tastes full and homemade.
About This Recipe
Taco Soup gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓2 pounds ground beef
- ✓1 envelope taco seasoning
- ✓1-1/2 cups water
- ✓1 can (16 ounces) mild chili beans, undrained
- ✓1 can (15-1/4 ounces) whole kernel corn, drained
- ✓1 can (15 ounces) pinto beans, rinsed and drained
- ✓1 can (14-1/2 ounces) stewed tomatoes
- ✓1 can (10 ounces) diced tomato with green chiles
- ✓1 can (4 ounces) chopped green chiles, optional
- ✓1 envelope ranch salad dressing mix
- ✓Optional: Sour cream and green onions
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Beans Or Legumes: Simmer until fully tender before adjusting the final texture.
- Finishing Salt: Taste at the end because soups change as they reduce.
Instructions
- 1
In a Dutch oven, cook the beef over medium heat until it is no longer pink, breaking it into crumbles with a wooden spoon or spatula as it cooks. Drain some or all the excess fat. Add the taco seasoning to the beef and mix well.
- 2
Stir in the water, beans, corn, tomatoes and optional chiles. Stir in the ranch dressing mix. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, stirring occasionally for 15 minutes or until heated through.
- 3
Serve the soup. If desired, garnish bowls with sour cream and green onions.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Taco Soup
Serve Taco Soup with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Taco Soup ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 370 calories
- Carbohydrates: 35g carbohydrate (7g sugars
- Cholesterol: 70mg cholesterol
- Fiber: 7g fiber)
- Protein: 27g protein.
- Sodium: 1369mg sodium
- Fat: 14g fat (5g saturated fat)