Taco Soup

18 servings servings Prep: 15 m Cook: 2 h 30 m Total: 2 h 45 m Beginner
5.0/5 (3)
Taco Soup
The flavor is tremendous and the ease of preparation surprising. This hearty taco soup combines ground beef or chicken with ranch beans, corn, hominy, and Rotel tomatoes in a seasoned broth that simmers to perfection. Perfect for feeding a crowd with minimal effort.

Ingredients

18 servings servings
  • 1 (15 oz) can Ranch Style Beans with Jalapeno onions (with liquid)
  • 1 (15 oz) can Golden Hominy and/or Black Beans (with liquid)
  • 1 (15 oz) can Whole Kernel Corn (with liquid)
  • 1 lb ground meat
  • 1 (10 oz) can Rotel Brand Tomatoes
  • 1 package Taco Seasonings
  • 1 package Ranch Style Dressing Mix
  • 1 cup water or more if needed

Step-by-Step Instructions

  1. Brown the ground meat in a large pot over medium-high heat, breaking it up as it cooks, about 8-10 minutes until no longer pink. Drain excess fat if desired.
  2. Add the ranch beans, hominy and/or black beans, corn (all with their liquid), Rotel tomatoes, taco seasoning, ranch dressing mix, and 1 cup water to the pot with the browned meat.
  3. Stir well to combine all ingredients and bring to a boil, then reduce heat to low.
  4. Simmer uncovered for 2 to 3 hours, stirring occasionally. Add more water if the soup becomes too thick.
  5. Serve hot. Many cooks will use 2 cans each of ranch beans, black beans, corn, or hominy for a heartier soup.

Common Problems and Solutions

Q: Can I make this in a slow cooker instead?

A: Absolutely! Brown the meat first, then add everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. It's even more hands-off that way.

Q: The soup is too thick after simmering. What should I do?

A: Just add more water or beef/chicken broth a half cup at a time until you reach your desired consistency. The beans and corn will absorb liquid as it cooks.

Q: Can I freeze leftovers?

A: Yes! This soup freezes beautifully. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Tips and Techniques

Serve with your favorite taco toppings: shredded cheese, sour cream, crushed tortilla chips, diced avocado, chopped cilantro, or sliced jalapeños. You can also serve it with cornbread for dipping. For extra heat, add a diced jalapeño when browning the meat or use two cans of Rotel.

Ingredient Substitutions

  • ground beef: ground turkey or ground chicken
  • Ranch Style Beans: pinto beans or kidney beans
  • Golden Hominy: extra corn or chickpeas
  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles

Equipment Needed

  • Large pot or Dutch oven
  • Wooden spoon for stirring