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Taco Soup

taco soup in a bowl with cheese and sour cream

Sometimes when it is cold or damp outside you just want soup.  I have a few soups that I really love and this is definitely one of them.  This recipe was the result of throwing a bunch of pantry items I had together in a pot and tweaking the seasonings.  It was so delicious that it became a regular in our meal rotation!  One thing I love about it is that it's a way to rotate those food storage cans you have laying around so you keep your food storage moving!  Tomatoes, beans and canned corn are great foods to have on hand for emergencies.

This soup is versatile in that you can really use any kind of beans that you have on hand.  I LOVE black beans and cannellini beans so I always have those on hand, but maybe you like kidney beans, pinto beans or northern beans - just choose any two cans you like to put in the soup. 

Green chili's and taco seasoning give this soup the perfect amount of spice and the tomato paste and beef broth make it rich and savory.  Serve this up with tortilla chips or crusty bread for dipping and top with shredded cheese, sour cream, tortilla strips, chopped tomato, onion and avocado or any other toppings you like.  It's the perfect weeknight meal when you need something warm and yummy on the table fast.

  • 28oz can San Marzano tomatoes
  • 10oz can Rotel (diced tomatoes with green chilies)
  • 4oz can diced green chilies
  • 1 Tbsp olive oil
  • 1 onion finely diced
  • 1 pound ground beef or ground chicken
  • 1 tsp salt
  • 1/2 tsp pepper
  • 15oz can cannellini beans, drained and rinsed
  • 15oz can black beans, drained and rinsed
  • 8oz frozen corn (or use one can, drained)
  • 1/2 Tbsp minced garlic
  • 1/4 cup taco seasoning
  • 2 Tbsp concentrated tomato paste
  • 2 cups beef broth

  1. Throw the canned tomatoes, Rotel and green chilies in the blender and blend until smooth.  Set aside. 
  2. In a non-stick stock pot, sauté onions in the olive oil until soft and translucent.  
  3. Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is a little crispy. 
  4. Add all remaining ingredients including the blender mixture to the pot and simmer for 30-40 minutes minimum, stirring frequently.  
  5. Season with salt and pepper to taste if desired.

taco soup with cheese and sour cream

Taco Soup with tortilla chips

*Photos updated Sept 2020


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