Taco Soup

This tried and true recipe for easy, healthy Taco Soup makes enough to serve a hungry crowd plus have leftovers for later. Great for weekly meal prep. Gluten-free, dairy-free, made with beef or turkey, includes a vegetarian option. This simple recipe is made on the stovetop and will be your go-to comfort food!

Taco Soup is undoubtedly the recipe I've prepared the most in my twenty-eight years of living.

It's incredibly simple to prepare, makes a lot, and is a crowd-pleasing bowl of comfort.

No one ever turns down a bowl of this Taco Soup (unless they're vegetarian, and in that case, I'll make them a bowl of this Three Bean and Quinoa Chili).

It seems strange to me that I've yet to post this recipe, but I know exactly why... I make it so often that I forget to write down specific ingredient amounts.

That has to be one of the most frustrating things that I do to myself. Why oh why can't I just write it all down?!

I suppose I'm convinced that I will remember every detail.

Finally, I captured this recipe in all its detail.

The original recipe calls for taco seasoning packets and ranch dressing packets. I just forget to buy them and try to keep a bunch of spices on hand anyway.

The beauty of this recipe is that it is simple and makes enough to serve a hungry crowd.

Taco Soup

This tried and true recipe for easy, healthy Taco Soup makes enough to serve a hungry crowd plus have leftovers for later. This simple gluten free, dairy free recipe is made on the stove top and will be your go to comfort food!

5 from 1 vote

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 12 cups

Author: Meme

Ingredients

• ▢ 1 pound lean ground beef or ground turkey
• ▢ 2 large onions diced
• ▢ 2 medium bell peppers diced
• ▢ 3 cloves garlic minced
• ▢ 2 tablespoons chili powder
• ▢ 2 tablespoons dried parsley
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion flakes or onion powder
• ▢ 2 teaspoons paprika
• ▢ 1 ½ teaspoon salt
• ▢ ½ teaspoon oregano
• ▢ ½ teaspoon dried dill
• ▢ ½ teaspoon cayenne pepper
• ▢ ½ teaspoon ground black pepper
• ▢ 28 ounce can no-salt added diced tomatoes undrained
• ▢ 4 ounce can diced green chilies undrained
• ▢ 15 ounce can black beans drained and rinsed
• ▢ 15 ounce can kidney beans drained and rinsed
• ▢ 15 ounce can pinto beans drained and rinsed
• ▢ 15 ounce can white corn drained and rinsed
• ▢ 4 cups water

for toppings:

• ▢ grated cheese
• ▢ avocado
• ▢ green onions chopped

US Customary - Metric

Instructions

• Heat a large soup pot or Dutch oven over medium heat. Add ground beef, diced onions and bell peppers. Cook until meat is browned. Drain. 
• Return to the pot. Add minced garlic and seasonings (chili powder, dried parsley, cumin, garlic powder, onion flakes, paprika, oregano, dill, cayenne pepper, salt, and black pepper) and cook for 2 minutes.
• Add remaining ingredients to the pot and stir well. Bring to a boil, and reduce temperature to simmering. Simmer for 90 minutes to 2 hours, making sure to stir occasionally.
• Serve with optional toppings if desired.

Notes

*You can use any combination of beans, corn, etc. in here. I also love chickpeas, white beans, hominy, and/or yellow corn.

*You can use 2 (14 to 15 ounce) cans of diced tomatoes or 1 (28 ounce) can.

*As a substitute for the diced green chiles, you can use 1 (10 ounce) can of diced tomatoes and green chiles in place of the 4 ounce can diced green chiles and 1 can of tomatoes.

*For a vegetarian version, skip the ground meat and sauté the bell peppers and onions in 1 tablespoon oil. Add an extra can or two of beans (any type).

*For a less spicy soup, be sure to use mild diced green chiles. You can also use less cayenne pepper or omit.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

Nutrition Facts