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Corn Taco Soup Recipe

Corn Taco Soup Recipe

If you need a meal in a hurry, this fast recipe fills the bill! When I have time, I like to make "edible bowls" of bread to serve the soup in— it makes for a unique presentation and a hearty main dish!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4-6 servings


  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 2 cups fresh or frozen corn
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 envelope (1-1/4 ounces) taco seasoning
  • Corn chips, shredded cheddar cheese and/or sour cream, optional


  • 1. In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream if desired. Yield: 4-6 serving (1-1/2 quarts).

Nutritional Facts

1 cup: 271 calories, 7g fat (3g saturated fat), 37mg cholesterol, 977mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 21g protein .

Reviews for Corn Taco Soup

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Reviewed Aug. 17, 2011

"Was a good quick dinner, and I had all the things on hand, we scooped ours with Tostitos Chips!"

Reviewed Jul. 23, 2011

"I made this with leftover taco meat and the kids asked for more....a keeper"

Reviewed Dec. 4, 2010

"This was pretty good however, I have another recipe for Taco soup that I like better which is why I gave this recipe 4 stars but for timeliness you can't beat how fast this comes together. For Soup it is dry to me. It is more of a chip dip. But that is personal preference."

Reviewed Mar. 25, 2010

"I used the hot taco seasoning really good fast and easy put it over taco chips"

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