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Simple Taco Soup Recipe
Simple Taco Soup Recipe photo by Taste of Home

Simple Taco Soup Recipe

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4.5 30
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We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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 chilies
  • 1 can (4 ounces) chopped green chilies, optional
  • 1 envelope ranch salad dressing mix

Nutritional Facts

1 cup equals 370 calories, 14 g fat (5 g saturated fat), 70 mg cholesterol, 1369 mg sodium, 35 g carbohydrate, 7 g fiber, 27 g protein.


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).
Originally published as Simple Taco Soup in Quick Cooking March/April 1998, p14

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Reviewed Apr. 16, 2016

"Really good recipe. My whole family liked it. I added a little more water to make it more soupy and left out the can of pinto beans. Will make it again."

Reviewed Mar. 9, 2016

"really good quick recipe . I used diced tomatoes instead of the stewed, and substituted salsa for the ranch seasoning. I served it with crispy tortilla strips and shredded cheese."

Reviewed Mar. 1, 2016

"Excellent recipe not only easy to make its quick and DELICIOUS!!"

Reviewed Mar. 1, 2016

"This is a great recipe. I tweaked it by changing to 1 lb sweet Italian sausage and 1 lb ground beef. I also added 2 add'l cans of the stewed tomatoes and 2 more cans of kidney beans along with 1/2 can tomato paste, 1/2 cup sugar, couple teasp. crushed red pepper, pinch of salt and pepper and finally some chopped garlic in oil and passed it off as chili at our work chili cook-off. I won the contest so thank you for sharing!!!"

Reviewed Feb. 27, 2016

"Really Yummy. I cut the recipe in half and ended up using the full amount of liquid and it still was not very soupy so that is the only thing I would change about it in the future."

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