Taco Soup

Katie H

"We found this recipe in a spice catalog one cold weekend and were in the mood for Mexican so thought we'd give this soup a try! Good thing because it is now a favorite!!"
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1 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  1. Drain and rinse the beans in a colander and set aside.
  2. In a large skillet, brown the meat over medium-high heat; drain well.
  3. Return meat to pan. Add taco seasoning and 1-1/2 water. Stir to blend. Reduce heat to medium-low and cook until the sauce thickens.
  4. In a large stockpot, combine taco-seasoned meat, onions, salsa, crushed tomatoes, beans and corn. Add water until the soup is the desired consistancy. (We have used as little as 3 cups for a more chili-like soup.)
  5. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
  6. Top individual servings with a dollop of sour cream and a sprinkling of shredded cheddar.


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