Taco Soup

Disclosure: This post may contain affiliate links. When you click on a link and/or make a purchase, I am paid a small commission at no additional cost to you. Please read my Disclosure page for more information.

Looking to change up Taco Tuesdays? How about a piping hot bowl of Taco Soup? All the taco flavors join together to make a fantastic soup. 

I’ve been craving soup for a few weeks, but it’s been too hot for soup. Fast forward to this week and we are enjoying a little bit of a “cold snap” – temps in the mid-70’s to low 80’s.

When the temps hovered around 65 degrees yesterday, I decided to completely veer off the menu plan for the week and whip up a batch of Taco Soup for dinner. I’m so glad I did – the soup was delicious!

Taco Soup with Homemade Taco Seasoning Option | A Reinvented Mom

 

I’ve been making Taco Soup for years, tweaking it here and there. I think I’m finally at a point where I can leave the recipe alone (ha!)

Ingredients for Taco Soup

The ingredients are pretty standard. And you probably have most of them available in your pantry or freezer. Which makes this an ideal choice when you’re frazzled at the end of the day and have limited time to make dinner.

My original recipe called for a can of corn and a can of black beans. I sometimes swap these two items for a bag of Birds Eye C&W Ultimate Southwest Blend.

Taco Soup ingredients

It’s a nice blend, with more corn than beans. Which means The Girl may actually eat a bowl. I also like the mild poblano chiles and red peppers included in this blend. They give the soup a nice little zip without adding any heat.

Homemade Taco Seasoning

Homemade Taco Seasoning Option

If you have a few extra minutes, I encourage you to make your own Homemade Taco Seasoning. It’s so easy – truly! Don’t be put off by the ingredient list. They are all basic spices and it only takes a few minutes to mix a batch up.

This soup is really good with garlic bread – weird, right?! I’ve been hooked on garlic bread with Mexican food since the LaCocina days. Longtime Aspen-area people will know what I’m talking about, no?

***** Pin The Recipe For Later *****

Change things up on Taco Tuesday with a piping hot bowl of Taco Soup. Easy enough for weeknights. | A Reinvented Mom #tacosoup #easyweeknightdinner

Work Smarter:  Sometimes the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe:
For Ranch-lovers – when a single packet just isn’t enough. Can also be found at Costco.
Ground meat chopper – gives an even consistency to cooked ground meats.
Cast iron dutch oven with lid – makes this a one pot meal.

*****  Pin the Recipe for Later  *****

All your favorite taco flavors in a soup.

I’ve linked this recipe at the following parties: Weekend Potluck and Meal Plan Monday.

Follow A Reinvented Mom on Pinterest, Instagram, Yummly and Twitter.

A Reinvented Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  

YOU MAY ALSO LIKE THESE ARM FAMILY FAVORITES:

Katie's Cornbread Casserole - Perfect for parties, potlucks & picnics | A Reinvented Mom

Comfort food for busy days. Easy Weeknight Chicken Spaghetti - A Reinvented Mom

Stuffed Pepper Soup | Hearty soup packed with flavor.


 

All your favorite taco flavors in a soup.
5 from 2 votes
PRINT

Taco Soup

Looking to change up Taco Tuesdays? How about a piping hot bowl of Taco Soup? All the taco flavors join together to make a fantastic soup. 

Course Soup
Cuisine American, Mexican
Keyword easy taco soup recipe, taco soup recipe with ranch dressing mix
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 129 kcal
Author Lori @ www.AReinventedMom.com

INGREDIENTS

INSTRUCTIONS

  1. Brown the ground beef and chopped onion in a large pot until beef is no longer pink (onion should be translucent). Drain grease.
  2. Add the ranch and homemade taco seasoning mixes, tomato sauce, beans, corn and 3 cups water. Stir to combine.

  3. Bring to a boil and simmer for 30 minutes. Add additional water if soup is too thick.
  4. Serve with shredded cheese and hot sauce if desired.

RECIPE NOTES

- This recipe also works well with ground turkey.
- Substitute the cans of beans and corn with 1 bag of Birds Eye C&W Ultimate Southwest Blend (found in the frozen veggie section).
- I don't add additional salt because the taco & ranch mixes contain salt.
- Use pre-cooked ground beef to make this a 30 minute meal.
- Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Any nutritional information shared on www.AReinventedMom.com should only be used as a general guideline.

Nutrition Facts
Taco Soup
Amount Per Serving
Calories 129 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 46mg 15%
Sodium 379mg 16%
Potassium 528mg 15%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 17g 34%
Vitamin A 5.2%
Vitamin C 11.8%
Calcium 3.9%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  1. Taco soup sounds delicious. It is getting cooler here in Arizona and thinking of making more soups. Putting this on my menu for next week. Thanks for sharing. It’s always great to get new ideas.

  2. Andrea Olson says:

    This sounds delicious!! And easy:)

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.