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Soups  / 

Taco Soup.

by Jennifer Preston
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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.

Taco Soup recipe mexican cheese tortilla chips

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! 😛

Taco Soup recipe mexican cheese tortilla chips-8

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.

Taco Soup recipe mexican cheese tortilla chips-8
Gorgeous Marble Tray from Williams & Sonoma

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!

Taco Soup recipe mexican cheese tortilla chips-8

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.

Taco Soup recipe mexican cheese tortilla chips

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!!)

Taco Soup recipe mexican cheese tortilla chips-8
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!

Tags

  • Comfort Food
  • Cooking
  • Fall/Winter
  • Ground Beef
  • Meats
  • Mexican
  • Recipes
  • Savoury
  • Spicy
  • Taco
  • Vegetables

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3 comments

  • Betty

    I’m glad you tried this recipe. It’s a winner. I have made this soup many times and another thing I’ve started to add is a can of black beans.
    It’s been a long time since we chatted..remember me?

    Reply
    • Jennifer Anne

      Hi Betty!! Of course I remember you! How could I forget? I’m one of your biggest fans. 🙂
      The last time we made this soup we also added black beans–we figured, why not? And it turned out great!!
      Thanks for finding me and taking the time to comment, Betty! I’m flattered as usual!

      Reply
  • Helen Janzen

    Made this soup yesterday and it was amazing, exactly what I was craving. Made a double batch, left out the jalapeño pepper and did only one recipe of Chili powder. I topped it with some fresh cilantro, avocado, cheddar cheese and corn chips. Love, love this soup!!

    Reply

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Recipe Rating




Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

I had the honour of making my very first Mothers D I had the honour of making my very first Mothers Day Cupcake Bouquet for a brand and I just love how it turned out. 🥰 These variations of purples are one of my favourite colour palettes. 💜

Piping Tips Used:
Hydrangeas: 2D and/or 1M
Rose Swirls: 2D and/or 1M
Rose with petals: 102
Crysthanamum: 102
Leaves: 352
Baby’s Breath: 16
Stems: 12 & 8
Yay! 💕 Easter weekend is here and this Easter B Yay! 💕 Easter weekend is here and this Easter Bunny Fruit Tray is so perfect to gather around and indulge in! I love this healthier option and I don’t know about you, but the toothpicks make it even more fun! 🐰

Just whip up the simple fruit dip recipe using simple ingredients, pour into a bowl, and arrange the fresh fruit around it on the platter. So easy and so delicious! 🥰

And as always, all these fresh, colorful and inspiring ingredients can be found at @SaveOnFoods! 🍓🍇🥝🫐

#SaveonFoods
#OurWesternFamily
@Saveonfoods
@WesternFamilyCA 

Easter Bunny Fruit Tray Recipe Ingredients:
Red Grapes
Strawberries (sliced)
Blackberries
Kiwis (sliced)
Raspberries
Blueberries
Pineapple (sliced)

FRUIT DIP:
1 8oz pkg WF Cream Cheese (softened)
5 Tbsp Confectioners Sugar
1 1/2 tsp WF Pure Vanilla Extract
1 Cup Whipping Cream
1 Tbsp Freshly Squeezed Lemon Juice

Instructions:

1. Pour whipping cream into a medium-size bowl, and using a hand mixer on medium speed, mix until it forms stiff peaks. Takes about 5 minutes. Set aside.
2. In a large bowl, add softened cream cheese and mix on medium speed with a hand mixer until smoothed.
3. Add in confectioners sugar, vanilla, and lemon juice mix on medium speed until smooth. Feel free to add in more sugar if you prefer sweeter.
4. Fold in the whipped cream into cream cheese mixture until fully incorporated.
5. Pour fruit dip into small round bowl and place on platter. Start with the pineapple to form ears above the bowl. Arrange fruit around the ears and bowl. Use two blueberries for the eyes, and slice a strawberry for the nose. Use toothpicks for the bunny’s whiskers. Serve and enjoy!
Let me introduce to you one of my FAVOURITE chicke Let me introduce to you one of my FAVOURITE chicken soups: Creamy Chicken Taco Soup. 😍 It’s packed with veggies, savoury rotisserie chicken, tangy cream cheese, and has that amazing taco flavour we all crave and love! 

This delicious chicken soup wouldn’t be possible without Western Family’s Chicken Broth! My go-to products are always by @WesternFamilyCA because of quality and value. ✨

I can’t rave about this soup enough, we just love it over here! I especially love to top it with Sweet Chili Heat Tortilla Chips. Let me know if you’ll be keeping warm this month by making this comforting soup! 🥰

Creamy Chicken Taco Soup
Ingredients:
1 Tbsp Olive Oil
1 medium Sweet Onion, chopped
1 Cup Celery, chopped (about 2 stalks)
2 Tbsp Butter

1 Orange Bell Pepper, chopped (or red or yellow!)
3-4 Cups WF Chicken Broth
1 398 ml can WF Diced Tomatoes (with liquid)
1 can Green Chilies (with liquid)
1 341 ml can WF Corn (with liquid)
1 398 ml can WF Black Beans, drained & rinsed

1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 Tbsp Chili Powder

1 250g pkg of WF Cream Cheese, softened and chopped
2 Cups Rotisserie Chicken, shredded

Optional Toppings: Shredded WF Tex-Mex Cheese Blend, Cilantro, Tortilla Chips, Avocado, Lime wedge ect.

Instructions:
1. Remove meat from Rotisserie Chicken (easiest while still warm) and shred using a hand mixer. Set aside.
2. Add oil, onion, and celery to large pot and sauté over medium heat for 4 min, add butter, then sauté for another min.
3. Add all remaining ingredients except for cream cheese and chicken, bring soup to a boil and then turn down heat and allow to simmer for 5 min.
4. Stir in cream cheese until fully dissolved, then add chicken and simmer for 5 min.
5. Taste and season with salt and pepper, and enjoy with optional toppings!

#OurWesternFamily
Need a nutritiously filling and delicious breakfas Need a nutritiously filling and delicious breakfast to save your mornings? This recipe is just the thing: Blueberry Banana Nut Baked Oatmeal! 🫐 

I love it so much because everything gets dumped in a baking dish, baked, and then can be enjoyed for the rest of the week. It even freezes super well so you can reheat individual portions any morning you’re in a pinch! 🙌🏼

It offers plenty of nutrition too, from the oats to the fruit, to the pumpkin seeds and the coconut oil! It’s the perfect post-Holiday breakfast. And all the ingredients can be found at @SaveOnFoods, of course!

Oh! And it must be enjoyed with a generous drizzling of maple syrup. SO good! 🤩

#SaveOnFoods #OurWesternFamily @WesternFamilyCA

Recipe:
Ingredients:
2 1/2 cups Blueberries (fresh or frozen)
2 1/2 cups, Rolled Oats
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Sea Salt
2 Bananas (ripe, fresh or frozen)
1 1/2 cups Milk (if using frozen fruit and 1 3/4 cup if using fresh fruit)
2 Eggs
3 Tbsp Coconut Oil
1/2 cup Pecans
2 Tbsp Pumpkin Seeds
WF Pure Maple Syrup

Instructions:
Put 2 cups of the blueberries at the bottom of a 9x13 baking dish.
In a bowl mix together oats, baking powder, sea salt, and cinnamon. Sprinkle over blueberries.
In same bowl, mash bananas (I like to use a hand mixer for fast results). Then mix in eggs, milk, and coconut oil. Pour into baking dish.
Top with pecans, pumpkin seeds, and reserved blueberries.
Bake for 45 minutes. Enjoy warm, drizzled with maple syrup. To freeze, slice into portions, freeze, then reheat portions as needed.💕
Yep, I still love my @kana.goods cast iron. 🥰 I Yep, I still love my @kana.goods cast iron. 🥰 I received the 5-piece cast iron cookware set back in March and I’m overall just thrilled with it! ✨

I actually avoided cast iron for longer than necessary because I was intimidated by the thought of cleaning/seasoning it. But it’s actually SO easy!

For stuck on foods, I put a little water in the pan, coarse kosher salt and scrub it with a paper towel until all the bits come off. I rinse, then heat it on the stove until 100% dry. Then remove, and rub avocado oil all over the cast iron with a paper towel. Done! 🙌🏼 It looks brand new after!!

Do you clean/season yours the same way??

#goodsmadebetter #colormymilo #cookwithmilo #kanagoods
Ooo these Vanilla Bean Sugar Cookies that I made w Ooo these Vanilla Bean Sugar Cookies that I made with my absolute favourite vanilla by @rodellevanilla will live in my memory forever. 🥰 These were so fun to create! You can find them up on my blog! 💕

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