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Taco Soup recipe mexican cheese tortilla chips-8
5 from 1 vote
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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


  • 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


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


  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!