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Taco Soup

 Taco Soup
My family loves Mexican food so I came up with a soup which features all of those wonderful flavors. I serve this soup with tortilla chips on the side.—Roxanne Barone, Billings, Montana
10 ServingsPrep/Total Time: 25 min.


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, finely chopped
  • 1 can (28 ounces) tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14 to 16 ounces) whole kernel corn, drained
  • 1 envelope taco seasoning
  • Shredded cheddar cheese, sliced avocado, chopped tomato and corn chips, optional


  • In a large saucepan, brown beef and onion; drain. Puree the tomatoes
  • in their liquid; add to pan with tomato sauce, water, beans, corn
  • and taco seasoning. Bring to a boil.
  • Reduce heat and simmer for 5 minutes. Top each serving with cheese,
  • avocado and tomato, and serve with chips if desired. Yield: 10
  • servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 252 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 885 mg sodium, 21 g carbohydrate, 4 g fiber, 20 g protein.