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Easy Taco Soup

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I have a taco soup recipe with simple ingredients that I usually make. However, yesterday on Good Things Utah they did a recipe for easy taco soup and I decided to give it a try.

In the recipe, it calls for a package of ranch seasoning in addition to the taco seasoning. I have seen recipes with this in it before and wondered how it tastes.

Taco Soup | realmomkitchen.com

They also suggested using the traditional hamburger or you could use chicken or roast beef. I had extra roast beef in my fridge from when I made French dip sandwiches the other night. This sounded like the perfect way to use my leftovers.

I had some leftover cooked red bell pepper and onion from making French dips. I decided to use it in the taco soup recipe instead of onion. The other thing nice about this recipe is you can adjust the heat by the type of taco seasoning and rotel that you use.


I needed this soup to be waiting for me last night, because we had people coming and going before dinner, so I put this in the crock pot for 3-4 hours on low. I also used crushed tomatoes in place of the stewed tomatoes because my family is not a fan of chunky tomatoes.

We absolutely loved the flavors of this recipe. I will use it as my go-to recipe. The ranch dressing mix was a nice addition. I’ll still hold on to my other one. That way if I don’t have rotel around and I can use my other recipe.

I have to tell you that it was also excellent with the leftover roast in this soup. Tomorrow I’ll share my cornbread recipe that would be fabulous on the side of this soup.

Taco Soup | realmomkitchen.com

Saute onion in a little oil until tender. If you are using ground beef you can just cook it along with the beef and drain.

Place onion along with all the other ingredients in a large soup pot. Stir to combine.

Bring the mixture to boil and simmer for 15-20 minutes. Alternatively, you can place add it to a crock pot. Then cook on low for 3-4 hours.

Top with sour cream, tortilla chips and grated cheddar cheese if desired.

Can I freeze Taco Soup?
Yes, you can freeze Taco Soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

What toppings go well with Taco Soup?
Popular toppings include shredded cheese, sour cream, avocado, tortilla chips, green onions, and cilantro. Customize with your favorites!

Is this recipe spicy?
The level of spiciness depends on the type of taco seasoning and Rotel tomatoes used. If you prefer a milder soup, use mild taco seasoning and mild Rotel.

What type of beans work best in Taco Soup?
Common choices are black beans, kidney beans, and pinto beans, but you can use any beans you prefer or have on hand.

Taco Soup | realmomkitchen.com

Taco Soup

Real Mom Kitchen

This recipe is a hearty and flavorful dish that combines ground beef, beans, corn, and tomatoes with taco seasoning for a deliciously easy meal. Perfect for busy weeknights, it's a comforting and satisfying soup that's ready in no time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 113 kcal


  • 1 onion chopped
  • 1 lb fully cooked chopped chicken roast beef or ground beef (I used leftover roast beef)
  • 1 (16 oz) can kidney beans, with liquid
  • 1 (16 oz) can white beans, with liquid
  • 1 (16 oz) can pinto beans, with liquid (I didn't have these so I used black beans)
  • 1 (16 oz) can corn, with liquid
  • 1 can Ro-tel tomatoes with chilies and liquid
  • 1 (16 oz) can stewed tomatoes, with liquid (I used a can of crushed tomatoes)
  • 1 pkg taco seasoning mix
  • 1 pkg Ranch dressing


  • Saute onion in a little oil until tender, or if using ground beef you can just cook it along with the beef; drain.
  • Put onion and other ingredients in a pot. Boil and simmer for 15-20 minutes, or cook in a slow cooker on low for 3-4 hours.
  • Top with sour cream, tortilla chips and grated cheese if desired. Serves 6-8.


Serving: 1 serving | Calories: 113kcal | Carbohydrates: 6g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 266mg | Potassium: 451mg | Fiber: 1g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
Keyword taco
Tried this recipe?Let us know how it was!

This is the original photo from the post. Photo above was updated in may 2013.

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  1. Made+this+with+leftover+briscut.++Used+2+cans+diced+tomatoes+and+a+can+of+green+chilies.++Also+added+3+large+cloves+chopped+garlic.++Yum!

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