Best 20 Taco Soup Recipes

SIMPLE TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

TACO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
• Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
• Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

EASY TACO SOUP

Steps:

• Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
• Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

RANCH TACO SOUP

Steps:

• Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

CROCK POT TACO SOUP

Steps:

• Cook meat and drain.
• Shred if needed.
• Add all ingredients to crock pot.
• DO NOT DRAIN CANS.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low until serving to keep hot.
• Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

8 CAN TACO SOUP

Steps:

• Mix all ingredients together in a large pot.
• Heat until warm, stirring occasionally.
• Serve with tortilla chips.

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

WEIGHT WATCHERS TACO SOUP

Steps:

• Brown meat and onion, drain and add remaining ingredients. Bring to a boil then reduce heat and simmer 30 minutes. 2 points per cup!

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.

CHICKEN TACO SOUP FOR TWO

Steps:

• Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
• Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

SLOW COOKER TACO SOUP WITH RANCH DRESSING MIX

Steps:

• Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix.
• Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.

CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients.
• Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients.
• Set slow cooker on low heat setting, cover and cook for 7-8 hours.
• Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken.
• Serve topped with shredded cheese or sour cream.

SLOW COOKER 8-CAN TACO SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Pour all the ingredients into slow cooker and stir together.
• Cook on low heat for 2-3 hours.
• We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).

TACO SOUP (PAULA DEEN)

Steps:

• Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
• Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
• Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
• To serve, place a few corn chips in each bowl and ladle soup over them.
• Top with sour cream, cheese, green onions and jalapeños.

SLOW COOKER TACO BEAN SOUP

Steps:

• Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

TACO BEAN SOUP

Steps:

• In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

TEXAS TACO SOUP

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS

Steps:

• For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
• Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
• For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
• Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.