Go Back
–+ servings
Taco soup in white bowl garnished with corn chips, sour cream, and jalapeno slices.
Print

Paula Deen Taco Soup

Taco soup is a fantastic way to bring the flavors of tacos to a soothing, soul-warming soup. Stovetop and slow cooker friendly!
Course Dinner, Entree, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 768kcal
Author Anne Clark | My Kitchen Serenity

Equipment

  • Large soup pot
  • measuring cup(s)

Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • 2.25 ounces canned sliced black olives, drained optional
  • 8 ounces canned diced green chilies Two 4-oz cans
  • 10 ounces canned diced tomatoes with chilies Rotel brand
  • 14.5 ounces canned diced tomatoes
  • 14.5 canned Mexican stewed tomatoes
  • 15 ounces canned whole kernel corn, drained
  • 15.5 ounces canned pink beans Goya brand
  • 31 ounces canned pinto beans Two 15.5-oz cans
  • ½ cup sliced green olives, drained optional
  • 1 ounce package dry ranch salad dressing mix
  • 1 ounce package dry taco seasoning mix

SERVING SUGGESTION

  • corn chips
  • sour cream
  • shredded cheese
  • sliced jalapenos

Instructions

  • Cook the ground beef and onions in a large pot until the beef is no longer pink; drain the excess fat, then transfer the beef and onions to a large pot or a slow cooker.
    Tip: One of the beauties of taco soup is that it's a one-pot meal, which means less cleanup after cooking. Just make sure to use a pot that's large enough to hold all the ingredients.
  • Add the remaining ingredients, stir well, and bring to a boil. Cover, reduce heat, and slow simmer for about 1 hour on the stove. (Or add to a slow cooker and cook on low for 6 to 8 hours).
  • To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapeños.

Notes

How to Store Leftovers
  1. Let the soup completely cool off.
  2. Place the soup in  an airtight container(s) and label with the date.
  3. Place the container(s) in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 768kcal | Carbohydrates: 98g | Protein: 39g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3085mg | Potassium: 2681mg | Fiber: 21g | Sugar: 33g | Vitamin A: 1781IU | Vitamin C: 77mg | Calcium: 396mg | Iron: 16mg
QR Code linking back to recipe