Taco Soup

“As the days grow short, some faces grow long.  But not mine.  Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy.  It’s time to start making soup again.” ~ Leslie Newman

Taco Soup is definitely one of my favorite cold-weather soups. I love chili and this just adds a little bit of Mexican flavor to it, not to mention it only takes about 20-30 minutes so not only is it delicious but it’s quick.


  • 1lb lean ground beef
  • 1 onion, chopped
  • 3 15.5oz canned mild chili beans, undrained
  • 1 14.5oz canned diced tomatoes, undrained
  • 1 14.5oz canned corn, undrained
  • 1 8oz canned tomato sauce
  • 1 packet of taco seasoning
  • 1.5 cups water
  • 1.5 cups shredded cheese (cheddar, monterey jack, etc.)

To make it:

  • Brown lean ground beef in saucepan with chopped onions. Drain.
  • Add all remaining ingredients, except cheese. Stir. Bring to a boil. Simmer on medium-low approximately 10 minutes. Stir occasionally.
  • Serve topped with cheese.


Personally, I can’t eat soup without crackers or something crunchy to go with it so as much as I love this soup I can’t eat it alone. I usually cook up some cheese quesadillas or bake some homemade tortilla chips as a little side dish to the soup. Add some salsa and sour cream and it’s delicious!


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