This taco soup recipe is easy to make and delicious!
When it comes to food, Mexican flavors are always a hit for my family. I know if I make taco or Mexican anything, it will likely be a hit, even for my pickier eaters. And this taco soup recipe is definitely one of those recipes. All four of us like this recipe.
My husband, daughter and I eat it as soup using corn chips to scoop it up in. My son prefers it wrapped in a tortilla shell with some sour cream and cheese to eat it like a taco. It’s thick enough that you can do it either way. It’s a hearty taco soup that comes together quickly and easily.
While my family loves tacos and nachos, I try to work in the same flavors in different ways to keep our menu more interesting. I’ve shared recipes before for taco ranch meatball soup, taco pizza, taco cornbread bake, easy baked quesadillas, stuffed peppers skillet, pantry salsa and easy basked sopapillas. This taco soup recipe fits right in!
Time to cook
The base of this taco soup is meat. I use ground beef for this, but you could also use ground turkey or even chicken if your family prefers. I usually use about 1/2 pound of ground beef, because my family isn’t big on meat. But when I recently made it and took photos, I used a full 1 pound of ground beef because my parents were eating with us and I wanted to have plenty to serve. Cook the meat first in a large skillet or pot. Drain it and keep it in the same large skillet or pot.
Next, you basically add in everything else: tomato sauce, corn, enchilada sauce and chili seasoning. If your family likes black beans, add them in here as well. My daughter and I like black beans, but my husband and son don’t. So I leave the black beans on the side. (I buy canned black beans, drain them and put them in a bowl. The soup heats them just fine when you add them in!)
Stir everything together and bring it to a boil. Reduce the heat and simmer for about 10 minutes to let the flavors really combine and everything to heat through.
The soup is a thick and hearty soup that is perfect for scooping with corn chips or tortilla chips!
Time to serve
Once the soup is finished simmering, you’re ready to serve it up. You can put corn chips or tortilla chips in your bowl first and then add the taco soup, but we don’t do it that way. Instead, we serve the chips on the side for scooping the soup with.
I also suggest topping it with shredded cheese and sour cream. It’s so yummy!
- 1 pound ground beef
- 1 15 oz. can tomato sauce
- 1 15 oz. can black beans drained
- 1 15 oz. can whole kernel corn drained
- 1 10-oz. can red enchilada sauce
- 1/2 envelope (0.5 oz.) chili seasoning mix
- 1/2 cup shredded cheddar cheese for topping
- 1/2 cup sour cream for topping
- Cook the ground beef in a large skillet or a pot. Crumble and chop it well. When it is browned, drain the excess fat and return to the same skillet or pot.
- Add in the tomato sauce, black beans (unless you are serving them on the side), corn, enchilada sauce and chili seasoning mix.
- Bring the taco soup to a boil, then reduce the heat and simmer for 10 minutes.
- Serve in bowls topped with shredded cheese and sour cream. (This pairs well with corn chips or tortilla chips for dipping and scooping!)