bowl of taco soup
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5 from 2 votes

Taco Soup

Our family favorite taco soup!  It can be made on the stove top or in the crock pot.  This taco soup recipe is as easy as it gets and feeds a bunch of people!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Soup
Cuisine: American, Mexican, Tex-Mex
Keyword: crock pot taco soup, easy taco soup, Mexican Soup, taco soup, taco soup recipe
Servings: 12 servings
Calories: 266kcal

Ingredients

  • 2 lb lean ground beef
  • 2 cups diced onions
  • 2 15.5 oz. cans pinto beans
  • 1 can (15 1/2 oz.) pink kidney beans
  • 1 can (15 1/4 oz.) whole kernel corn , drained
  • 1 can (14 1/2 oz.) can Mexican-style stewed tomatoes
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 can (10 oz.) can tomatoes with chiles
  • 2 (4 1/2 oz.) cans diced green chiles
  • 1 package (1 1/4 oz.) taco seasoning mix
  • 1 oz. package ranch salad dressing mix

Optional Toppings:

  • Corn chips (like Fritos)
  • Sour cream
  • Shredded cheese
  • Diced avocado
  • Chopped green onions

Instructions

  • Brown the ground beef and onions in a large skillet over medium heat; drain the excess fat. Transfer meat to a large slow cooker or a stockpot.
  • Add the rest of the soup ingredients (not the toppings) and cook in a slow cooker on low for 6 to 8 hours or simmer on stovetop over low heat for about 1 hour.
  • To serve, place a few corn chips in each bowl and ladle soup over them. Allow everyone to choose their optional toppings.

Notes

Nutritional values are estimate only and are calculated without optional toppings.

Nutrition

Calories: 266kcal | Carbohydrates: 32g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1027mg | Potassium: 843mg | Fiber: 8g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 5mg