Taco Soup.

This super easy and delicious Taco Soup is made with ground beef, sweet corn, beans, tomatoes, and is packed with oodles of taco flavor. Top it with sour cream, a Mexican cheese blend and your favorite tortilla chips and you’ve got yourself a new staple soup recipe.

I love this soup. I really do. This Taco Soup falls under my top three favourite soups of all time. (With my Farmer Sausage Corn Chowder being within the top three as well!) I’ve probably made this soup over 20 times by now. It’s SO good and I would kill to have a bowl of this right now!

I’m also feeling crazy hungry as it’s already 3 pm and I haven’t eaten lunch yet. I underestimated how difficult it is to write a blog post all about a delicious soup while completely famished…But fear not, my craziness is about to come to a halt–my pizza delivery is currently on it’s way! 😛

The easiest soup you’ll ever make!

The advantages to cooking up a big ole’ pot of Taco Soup are endless–well, that’s a bit of an exaggeration. They’re not endless, but there’s definitely enough advantages to make you confidently decide what your dinner plans are tonight. 😉

The biggest advantage is that there’s like 2% prep required. The only thing prep involved in this taco soup is dicing an onion and chopping up some celery. AND if you’re feeling adventurous you can choose to finely dice up a jalapeño pepper as well.

This super simple Taco Soup begins with placing a large pot on the stove top and frying up the ground beef, celery, and onion (and optional jalapeño) together until the beef is no longer pink and the veggies are tender. So far, so good (and so easy).

Then, the fun part. You literally dump the rest of the ingredients into the pot and let it simmer for at least 15 minutes. (Remember, the longer the simmer the more time the soup has to develop its beautiful flavours!)

This soup is pretty much a saucy taco in a bowl, minus the lettuce and the soft tortilla. It has the beefy ground beef (yes, I just used the word “beefy” to describe ground beef), the sweet corn kernels, the fibrous kidney beans, the crushed tomatoes, and all of the  essential seasonings you know and love about a reliable taco.

Spicy Or Mild? The Choice is Yours!

One of my favorite memories with my husband Jarryd was during this one winter when we got sick at the same time. I’m talkin’ sore throats and noses that are simultaneously stuffy and runny. To get our sinuses cleared I sluggishly made a double recipe of this taco soup and tweaked it to be SUPER SPICY–all while wearing fuzzy slippers, a giant housecoat, and a scratchy-tissue packed into my left nostril .

I used the spicy taco seasoning packets–instead of the mild–the hot jar of salsa, and added chopped jalapeños to the soup. AND as if that wasn’t spicy enough, we topped it all off with SPICY tortilla chips too. It was all we ate for an entire week during and in between Gilmore Girls’ episodes because it totally cleared our airways and we could breathe again! I gotta say, we absolutely flew through those Gilmore Girls episodes, and it was awesome.

When I’m sick is the only time you’ll find me eating spicy food. Otherwise, it’s all mild for me! Mild taco seasonings and NO spicy peppers.

So, in conclusion if you’re feeling that congestive winter sickness coming upon you, I totally recommend this taco soup to you, whether you like it spicy or mild!

Serving & Garnishes.

To serve, ladle the hot taco soup into bowls, and top with a dollop of sour cream (if you so desire), sprinkles with some Mexican shredded cheddar cheese, and the absolute BEST part of this soup: DORITOS Tortilla Chips! The Nacho Cheese flavour is great, but my personal favourite is Spicy Sweet Chili–I know I said I didn’t like spicy food, but these are my favourite chips in the entire world.

This taco soup along with all of these garnishes provide such an amazing combination of flavours and textures. When it comes to the chips, I’ll actually have the bag beside me as I eat my soup because I am constantly re-topping my soup off with them. I just can’t get enough, you guys.

This taco soup really is the best (as if I haven’t raved about it enough, haha)! It’s FAST, easy, it’s a one-pot recipe, packed with beans and veggies, and it’s so satisfying during these long and cold winter months.

Products I Used To Make This Recipe Happen:

Recipe For This Super Easy And Delicious Taco Soup:

Have you ever made a taco soup before? If so, were there other ingredients you added to this soup that made it even MORE delicious? Let me know in the comments below. Thanks, friends! 🙂 Keep warm!

A BIG thank you to the ladies at Mennonite Girls Can Cook for making my life so warm and delicious with this amazing soup!  (Their cookbook is one of my absolute favourites!!)

5 from 1 vote

Print This Recipe

Taco Soup

Course Soup

Cuisine Mexican

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Originally from Mennonite Girls Can Cook, adapted and altered by Jennifer Anne of Flour & Floral

Ingredients

• 1 lb lean ground beef
• 1 onion small dice
• 1 cup celery chopped
• jalapeño (optional) finely diced
• 1 398 ml can of tomato sauce
• 1 341 ml can of corn with liquid
• 1 398 ml can of kidney beans drained
• 1 398 ml can of diced tomatoes
• 1/3 cup salsa mild or spicy
• 1 tbsp chili powder
• 3 tbsp of taco seasoning mild or spicy to taste
• 3 cups of water or more depending on your desired thickness

Garnishes

• sour cream
• Mexican cheddar cheese shredded
• Doritos Tortilla Chips any flavour you prefer

Instructions

1. In a large pot, cook the ground beef, celery, onion and optional jalapeño until beef is browned and veggies are tender. Drain any fat.

2. Add the remaining ingredients into the pot and allow to simmer for a minimum of 15 minutes. The longer the simmer the better it'll taste.

3. Ladle the soup into bowls and top with the garnishes: a dollop of sour cream, Mexican cheddar cheese, and Doritos tortilla chips. Enjoy!