Best Taco Soup Recipe
Weeknight dinner is a breeze with this easy soup recipe. It's rich, flavorful and ready in about 45 minutes.
Servings: 6
Calories: 245kcal
Equipment
Ingredients
- 1 pound lean ground beef I use 93/7 blend
- 1/2 large onion chopped
- 8 ounces tomato sauce
- 15 ounce can black beans, drained & rinsed
- 8.75 ounce can whole kernel corn, drained
- 14.5 ounce can diced tomatoes, I use the petite-diced
- 1 ounce packet taco seasoning mix, (or 2 tablespoons Homemade Taco Seasoning Mix)
- 1 ounce packet ranch dressing mix
- 3-4 cups water
- Shredded cheese, Cholula or hot sauce optional toppings
Instructions
- Brown the ground beef and chopped onion in a large pot until beef is no longer pink (onion should be translucent). Drain the grease and discard.
- Add the ranch and taco seasoning mixes, tomato sauce, beans, corn and 3 cups water. Stir to combine.
- Bring to a boil and simmer for 30 minutes. Add additional water if soup is too thick.
- Serve with shredded cheese and hot sauce if desired.
Notes
- You can use ground turkey or chicken in place of the hamburger meat.
- Substitute the cans of beans and corn with 1 bag of Birds Eye C&W Ultimate Southwest Blend (found in the frozen veggie section at your grocery store).
- Use pre-cooked ground beef to make this a 30 minute meal.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- I use Souper cubes to freeze individual portions. After the soup is frozen you can pop it out of the mold and store in freezer bags for 1-2 months.
- Optional toppings are not included in the nutritional information.
Nutrition
Calories: 245kcal | Carbohydrates: 28g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1408mg | Potassium: 782mg | Fiber: 7g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 5mg