Taco Soup
Taco soup is an incredibly easy, chili-like recipe that uses mostly canned pantry staples. Dress it up with toppings for a quick dinner!
This was one of the first recipes I ever posted on my blog. It’s been one of mine and Eric’s favorites for at least four years. My friend Toni gave me the recipe when we were in college, and I have many fond memories of enjoying this soup with friends. It’s easy and cheap, two things most college students love. It also makes quite a bit of food, so it’s great for sharing or having leftovers. There are some things that I absolutely will not eat as leftovers, but this taco soup is a big exception. I think it tastes even better the next day. This recipe has become a favorite in both mine and Eric’s families, and I’m happy to repost it with a few minor changes and a better photo.
This soup is incredibly hearty, making it perfect for a chilly night. The beans and corn give the soup some texture, and the spicy flavor soaks into everything. The added chipotle makes the soup pretty spicy, so leave it out if you don’t want the extra heat. I liked the smokiness it provided, and the heat mellows out some when you add cheese and sour cream. I remember thinking “A packet of ranch dressing, why?” when Toni gave me the recipe, but I can assure you the soup is not the same without it.
Sometimes I want to cook involved dinners, but there’s always a place for dump it all in and forget it cooking, and this recipe is exactly that. Plus, making and eating it reminds me of precious time spent with friends I’m far away from now. I love how some foods do that.
- YIELD: 6 servings
1 pound ground chicken, turkey, or lean ground beef
1 15-ounce can dark red kidney beans
1 15-ounce can light red kidney beans
1 15-ounce can black beans
1 10-ounce can Rotel tomatoes
1 15-ounce can diced tomatoes
1 15.25-ounce can corn or 2 cups frozen corn
1 chipotle in adobo, minced
1 1-ounce packet of ranch dressing mix
2 packets of taco seasoning (or 3-4 tablespoons homemade)
Shredded cheese, sour cream, green onions, sliced jalapeños, and tortilla chips, for serving
- 1
Drizzle a small bit of oil into a Dutch oven or large pot set over medium-high heat. Brown the meat until cooked through. Add one packet of taco seasoning (or 1-2 tablespoons of homemade seasoning) and stir to combine. Add remaining ingredients, leaving the canned ingredients undrained, and stir well.
- 2
If desired, add a small amount of water or broth to thin the soup. Increase heat and bring to a boil. Cover and reduce heat to medium-low.
- 3
Simmer for at least 20 minutes. Ladle soup into bowls. Top as desired.
This is one of my favorite soups too! I don’t make it often b/c my husband doesn’t like beans that much. So…I make it for work potlucks instead, and people always ask for the recipe. Think this one will be my contribution to my book club at work next month!
That’s a great looking chili. And that bowl is really cool, too!
Delicious. Definitely meets the poor, stressed college student seal of approval.