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Chunky Taco Soup

I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! —Evelyn Buford, Belton, Missouri
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
  • 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 envelope ranch salad dressing mix
  • 1 envelope taco seasoning
  • 1/4 cup minced fresh cilantro

Directions

  • In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
Nutrition Facts
1 cup: 228 calories, 4g fat (1g saturated fat), 23mg cholesterol, 1017mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 18g protein.

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Reviews

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Average Rating:
  • bakesalittle
    Dec 5, 2020

    This is undoubtedly the best soup I've ever made. It is zesty and feels good on chilly days. Makes a large pot, enough for a large family or freeze some for later. I had a chuck roast I cooked in the instant pot then diced it up and added it with the beans. After cooking the onion everything else was already cooked, just needed heating. I also use beef broth instead of plain water. A keeper.

  • gaelic
    Apr 3, 2020

    No comment left

  • denise27
    Oct 9, 2018

    I used rotisserie chicken, chicken stock instead of water,

  • Courtney
    Dec 30, 2017

    What a fabulous recipe!! I was a bit hesitant on adding the ranch dressing packet, but WOW!!! don't leave it out! this soup is just excellent.

  • KatyH3
    Oct 27, 2015

    This was delicious and very easy to make. I used lean ground beef and spicy taco seasoning. My husband loved it and thought it tasted more like chili than taco soup.

  • mamaknowsbest
    Oct 11, 2013

    This is a great recipe! I have used an inexpensive chuck-roast cubed. Also, used two envelopes of taco seasoning. omitting the ranch. I did take the suggestion of adding an extra can of whole corn, great addition. This is a great chili recipe that tastes and smells like tacos. A hit with the teenage crowd!

  • mollymay4
    Oct 24, 2012

    A+ on this one!! We topped with cilantro,cheese and tortilla chips. Very satisfying and a wonderful flavor!!

  • farrellnm
    Jan 16, 2012

    No comment left

  • Dragonheartintx
    Jan 18, 2011

    Excellent, easy to make hearty soup, but not an inexpensive soup. I made the recipe first as written and have made the recipe several times adding a can of drained whole kernel corn and upping the meat to two pounds, cut in smaller size pieces. Lean coarse ground meat should work equally as well. I typically brown the meat and onion in a skillet then put all in a crock pot to serve hours later. As others have mentioned do not leave out the cilantro as it would definitely not be as good. We server with fresh flour tortillas.

  • curlybiscuit1
    Nov 17, 2010

    Very good; don't leave out the cilantro.