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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 Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
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:
266
kcal
Author:
Nikki Gladd
Ingredients
2
lb
lean ground beef
2
cups
diced onions
2
15.5 oz.
cans pinto beans
1
can
(15 ½ oz.) pink kidney beans
1
can
(15 ¼ oz.) whole kernel corn
, drained
1
can
(14 ½ oz.) can Mexican-style stewed tomatoes
1
can
(14 ½ oz.) diced tomatoes
1
can
(10 oz.) can tomatoes with chiles
2
(4 ½ oz.) cans diced green chiles
1
package
(1 ¼ 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
Slow Cooker Instructions
Brown the ground beef and onions in a large skillet over medium heat; drain the excess fat. Transfer to a 6 qt. slow cooker.
Add the rest of the soup ingredients (not the toppings) and cook in the slow cooker on low for 6 to 8 hours.
Stove-top Instructions
Brown the ground beef and onions in a large Dutch oven or stockpot; drain the excess fat.
Add the rest of the soup ingredients (not the toppings) and simmer over low heat for about 1 hour.
Serving Instructions
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:
266
kcal
|
Carbohydrates:
32
g
|
Protein:
23
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
47
mg
|
Sodium:
1027
mg
|
Potassium:
843
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
430
IU
|
Vitamin C:
20
mg
|
Calcium:
95
mg
|
Iron:
5
mg