Taco Soup Recipe
Taco soup, dump-and-go style — classic Taco Soup, Chicken Taco Soup, Crockpot Taco Soup, Creamy Beef Taco Soup — for busy weeknights and cold evenings.
★ dinner
dinnerTaco Soup
Nothin’ Fancy Taco Soup! Perfect for Fall weather. Don’t forget the cornbread!
Alisha MyersIngredients
- pound Ground beef
- 1 can Sweet corn
- 1 can Black beans
- 1 can Kidney beans
- 2 cans Chunky tomato Rotel
- 1 packet Ranch seasoning
- 2 packets Taco seasoning
- half Onion
- 1 quart Chicken broth
Instructions
- 1Brown ground beef with onion.
- 2Pour in beans, corn, Rotel, seasonings, and chicken broth
- 3Bring to a boil. Simmer for 30 minutes!
- 4Top with sour cream and cheese! We serve with sweet cornbread!
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Open in Pepper →One Pot Dinner Everybody Actually Eats
Taco soup is the dinner you can make with a pound of ground beef, a couple of cans, and a seasoning packet. It stretches, it reheats, and nobody at the table argues about it.
Cooks on Pepper reach for this collection on the nights that got away from them — practice ran late, the fridge is thin, and dinner still has to happen by seven.
Every recipe here is a real bowl of taco soup: beefy Taco Soup with sweet corn and black beans, Chicken Taco Soup made creamy with cream cheese, hands-off Crockpot Taco Soup, and Chicken & Rice Taco Soup when you want it heartier.
Quick Tips
- 1
Brown the beef first
Cook a pound of ground beef over medium-high for 6 to 8 minutes and drain the fat, or the soup turns greasy on top.
- 2
Do not drain the cans
Pour in the corn, beans, and Rotel juice and all — that liquid is most of your broth and carries the seasoning.
- 3
Soften the cream cheese
Let 8 ounces sit out 30 minutes and stir it in cubed at the end, off a hard boil, so it melts smooth instead of clumping.
- 4
Give it a slow simmer
Let the pot bubble gently 20 to 30 minutes on the stove, or 4 hours on low in the slow cooker, so the seasoning settles in.
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