One of our favorite standby meals around here is tacos. I mean, it doesn’t get any easier, or tastier, than seasoned meat, tortillas, and toppings! So turn tacos into soup and we’re totally on board and our bellies are in love. I’ve been making this Spicy Taco Soup recipe for years, and it continues to be a favorite. It’s easy, quick, filling and delicious. Does a recipe get any better than that!?
This is the kind of recipe that really can’t be screwed up, because you can adjust it to your tastes, preferred level of spicyness, or to whatever’s available in your pantry or fridge. Sometimes I throw in fresh bell peppers, zucchini or frozen corn.
One pot of this hearty soup lasts us for days. It freezes well, and it’s perfect for feeding a crowd. A batch of soup and a spread of toppings and you’ve got a delicious Taco Soup bar made for weekend football watching!
Tom likes to top his soup with shredded cheddar, tortilla chips and a dash or two of hot sauce. I like to top mine with avocado, cheese and green onion. Sometimes I splurge and add a dollop of sour cream.
Oh, and I don’t think I mentioned yet that this cooks up in about 20-30 minutes! Quick + easy + delicious = a perfect meal in my book!
- 1lb ground turkey or beef
- 2 14.5oz cans of pinto beans (drained)
- 1 14.5oz can of black beans (drained)
- 1 14.5oz can of cream-style corn
- 2 10oz cans of diced tomatoes with green chilies
- 1 package of taco seasoning
- 1 package of ranch dressing mix
- 1 cup of broth or water (optional)
- In a large stockpot, brown meat and drain any excess grease.
- Add all remaining ingredients and stir well.
- Reduce heat to low, then cover and simmer for 20 minutes.
- If the soup seems thick, add water or broth.