Taco Soup

Save Recipe
  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 15 min
  • Cook: 6 hr
  • Yield: 12 to 16 servings
Share This Recipe


2 pounds ground beef

2 cups diced onions

Two 15 1/2-ounce cans pinto beans

One 15 1/2-ounce can pink kidney beans

One 15 1/4-ounce can whole kernel corn, drained

One 14 1/2-ounce can Mexican-style stewed tomatoes

One 14 1/2-ounce can diced tomatoes

One 14 1/2-ounce can tomatoes with chiles

Two 4 1/2-ounce cans diced green chiles

One 4.6-ounce can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

One 1 1/4-ounce package taco seasoning mix

One 1-ounce package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish


  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.