Tuesday, November 24, 2015

The Easiest Taco Soup

In case you missed my earlier post about visiting the farm, let me tell you that I absolutely love the Fall! After living in Utah for 10 years where the first snow is almost always before Thanksgiving, I am relishing my time here in Georgia. The leaves are still falling, it's warm enough to take my son outside, but everything feels cool and crisp. It's wonderful!

With the change in the weather, I am determined to get better at whipping up a soup off the top of my head. It's something I'm still learning.

This soup, however, I've been making for years. A friend gave me her recipe and I tweaked it a little to my own tastes. It is so easy to adapt this recipe to whatever you want it to be. Personally, I'm a fan of taco flavor, not chili, so this is my chili substitute.

Start by browning about a pound of hamburger meat. I love to buy the Costco patties because they're about half a pound each and I can freeze them, then pull out however much I want. So here are my frozen patties waiting to be defrosted.

I then just dump in however much taco seasoning I feel like. This can of Old El Paso recommends 1/4 Cup for 1 lb meat, and that is a good rule of thumb. But if you like a good strong flavor, feel free to add more. I also sometimes dice half an onion and add it to the meat.

Once your meat is fully cooked, add it to a large stockpot or your crockpot.

The next step is the "hardest" part...opening cans. Yup, just open a bunch of cans and add them in to the pot. I highly recommend draining and rinsing your beans, though. :)

This is also where you can get creative. I love a nice thick soup, so I do two cans of diced tomatoes and two cans of corn. I also will often buy the "fancy" diced tomatoes that are fire roasted or come with chilis, sweet onion, or whatever I feel like that day. Feel free to experiment and find your perfect taco soup.

I usually just dump these all into a pot (or crockpot) with the hamburger meat and let simmer for a while, but I've also been rushed at times and served it right then and there. This time, I put it into a Ziploc and into the freezer for my husband to make while I was out of town on business. It worked great!

Top it with grated cheese, sour cream, and tortilla chips. Yum! A family favorite for sure!

Taco Soup

Makes: About 6 Servings
Prep Time: 15 minutes
Cook Time (Stove): 30 minutes
Cook Time (Crockpot): 2-4 hours


  • 1 lb hamburger meat
  • 1/4 cup taco seasoning
  • 1 can black beans, drained and rinsed
  • 2 cans corn, drained
  • 2 cans diced tomatoes
  • 1 can tomato soup
  • grated cheese
  • sour cream
  • tortilla chips


  1. Cook hamburger with taco seasoning over medium high heat in a large skillet or stock pot.
  2. Drain and rinse the black beans. Drain corn.
  3. If you're making the soup on the stove, add all ingredients to a large pot. Bring to a boil over medium-high heat, then reduce heat to low and simmer minimum 30 minutes.
  4. If you're making the soup in your crockpot, add all ingredients to the crockpot and set to low for a minimum of two hours.
  5. Serve hot topped with grated cheese, sour cream, and tortilla chips.

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  1. I agree and make it all the time! Enjoy!

  2. Well, I see that you and I like a lot of the same things. I make this soup and it is super yummy! Thanks for sharing the recipe with Share Your Cup.

    1. I'm glad to know that you love this one, too! My favorite thing is how easy it is, and always a crowd pleaser! Thanks again, Jann.

  3. Sounds yummy!
    Thanks so much for sharing at AMAZE ME MONDAY!

    1. Thanks, Cindy! I hope you like it and thanks for hosting your link party!