Taco Soup
I am always looking for new soup recipes as well as Mexican recipes. My friend Jen told me about an easy taco soup recipe she tried and loved so I was excited to make it. I adapted the original Food Network recipe quite a bit to suit my family’s tastes. The recipe called for a packet of taco seasoning but I don’t like the taste of store-bought taco seasoning so I made my own. It was really thick and hearty soup, almost like a chili, and so delicious – we all loved it. I think the creamy sour cream on top with the crunchy tortilla strips really made this soup extra special. This will warm you up on a cold rainy day! Thanks for the great recipe, Jen.
Taco Soup:
Ingredients:
Taco Seasoning:
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of coriander
- Sea salt and freshly cracked pepper, to taste
Soup:
- 1 lb of lean ground beef (I used 94/6)
- 1/2 sweet yellow onion, diced
- 3-4 garlic cloves, minced (not pictured)
- 1 can of pinto beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 cup of frozen corn
- 2 cans of diced tomatoes
- 1 4.5 oz can of diced green chilies
- 1/2 oz of a package of ranch salad dressing mix (half a packet)
How to Make Taco Soup
Heat a Dutch oven over medium heat then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the diced onion and garlic then mix thoroughly and cook for 4-5 minutes.
Add the beans, corn, tomatoes, green chilies, and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stirring occasionally. Taste and re-season with sea salt or pepper if needed.
Toppings:
- Corn tortilla strips (directions below)
- Sour cream
- Sharp cheddar cheese, shredded
- Green onions, diced
While the soup is simmering, preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Cut a few corn tortillas into strips then place the strips on the baking sheet in a single layer, and spray them with cooking spray then season with sea salt, to taste.
Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt. Bake in the oven for 5-7 minutes or until golden brown.
Ladle the soup into bowls then top with corn tortilla strips, sour cream, cheddar cheese, and green onions. Enjoy.
Equipment
Ingredients
Taco Seasoning:
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of coriander
- Sea salt and freshly cracked pepper to taste
Soup:
- 1 lb of lean ground beef I used 94/6
- ½ sweet yellow onion diced
- 3-4 garlic cloves minced (not pictured)
- 1 can of pinto beans rinsed and drained
- 1 can of kidney beans rinsed and drained
- 1 cup of frozen corn
- 2 cans of diced tomatoes
- 1 4.5 oz can of diced green chilies
- ½ oz of a package of ranch salad dressing mix half a packet
Toppings:
- Corn tortilla strips (corn tortillas) directions below
- Sour cream
- Sharp cheddar cheese shredded
- Green onions diced
Instructions
- Heat a Dutch oven over medium heat then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the diced onion and garlic then mix thoroughly and cook for 4-5 minutes.
- Add the beans, corn, tomatoes, green chilies, and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stirring occasionally. Taste and re-season with sea salt or pepper if needed.
- While the soup is simmering. Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Cut a few corn tortillas into strips then place the strips on the baking sheet in a single layer, and spray them with cooking spray then season with sea salt, to taste.
- Bake in the oven for 5-7 minutes or until golden brown. Remove from the oven and set aside.
- Ladle the soup into bowls then top with corn tortilla strips, sour cream, cheddar cheese, and green onions. Enjoy.
Another great recipe!!
I love anything mexican as well and your photos are beautiful. I made this soup on a cold, rainy night and it was delish!! I made a few changes that worked really well….roasted the corn first in a pan on the stove, used smoked paprika, chipotle chili powder and squeezed a half a lime into the soup as well. I did need to add about 1 1/2 cups of low sodium beef broth to thin out the recipe.
Turned out great! I also made a few changes, a can of beef broth, and some lime juice. I would defiantly make this again.
Pam – Why do some of your recipes have the “save” button for ziplist, and others do not?
Patty,
It’s because I haven’t switched my older recipes to the new website layout (a very time consuming process). I will be working on this in the New Year so eventually all of my recipes will be partnered with Ziplist.
Cheers,
Pam