Taco Soup Paula Deen
Warm up your weeknight dinners with Paula Deen's irresistible Taco Soup—a hearty, flavor-packed recipe that's as comforting as it is easy to make! Combining ground beef, three types of beans, sweet corn, and bold seasonings like ranch dressing mix and taco seasoning, this one-pot wonder brings all the vibrant flavors of your favorite tacos into a steaming bowl of goodness. With diced tomatoes, green chilies, and just the right amount of spice, it’s a crowd-pleaser perfect for busy nights or casual gatherings. Ready in under an hour, it’s garnished with shredded cheese, sour cream, and crunchy tortilla chips for the ultimate Tex-Mex experience. Whether you're craving comfort food or looking for a fun twist on classic soup, this Taco Soup is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 1 packet Ranch dressing mix
- 1 packet Taco seasoning mix
- 14.5 ounces Diced tomatoes
- 8 ounces Tomato sauce
- 4 ounces Green chilies, diced
- 15 ounces Pinto beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Corn kernels, drained
- 3 cups Beef broth
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- to taste Shredded cheese (optional, for garnish)
- to taste Sour cream (optional, for garnish)
- to taste Tortilla chips (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 6-8 minutes. Drain off any excess grease.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Sprinkle the ranch dressing mix and taco seasoning mix over the beef and onions. Stir well to coat evenly.
Stir in the diced tomatoes, tomato sauce, green chilies, pinto beans, black beans, kidney beans, and corn. Mix everything thoroughly.
Pour in the beef broth and stir to combine. Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 30-35 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with shredded cheese, sour cream, and crushed tortilla chips, if desired. Serve hot.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 92.5 g | 330% | |
| Total Sugars | 47.8 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 953 mg | 73% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 7569 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
