Taco Soup

"Taco Soup", as my kids refer to it, is really a sort of chili with veggies added. My children love it and request it frequently. It freezes well , so you can make up a big batch, eat some now, and save the rest, for later. The garnish of shredded cheese and crumbled tortilla chips is key. You can serve this flavorful soup with cornbread and a salad for a delicious family meal. If you don't have pinto beans, make it with black beans or similar beans. You can also adjust the spiciness level to suit your tastes.

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6 to 8


  • 2 pounds ground beef
  • 1 tablespoon olive oil, if ground beef is very lean
  • 1 large onion, chopped
  • 1 can (15 ounces) pinto beans
  • 1 can (11 to 15 ounces) whole kernel corn ,drained
  • 1 can (14.5 ounces) stewed tomatoes - Mexican style if available
  • 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers)
  • 1 pkg. (about 1 ounce) taco seasoning mix -(opt.)
  • 2 1/2 cups water or more, to make soup broth


Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

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