🌮 Chas’ Kitchen Hearty Taco Soup
🌮 Chas’ Kitchen Hearty Taco Soup
Ingredients
• 1 lb lean ground beef
• 1 medium onion, diced
• ½ red bell pepper, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning + ¾ cup water
• ½–1 packet ranch seasoning (to taste)
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cumin
• 1–2 tsp salt (to taste)
• 1 can pinto beans, drained
• 1 can black beans, drained
• 1 can chili beans (do NOT drain)
• 1 can Rotel (undrained)
• 1 can stewed tomatoes (undrained)
• 1 can corn (drained or undrained — your preference)
• 1 (7 oz) can diced green chilies
• ½–1 cup beef broth (depending on how thick you like it)
• Sour cream (optional)
• 2 cups shredded cheddar cheese
For Serving
• Frito Scoops
• Tortilla strips
• Tortilla chips
• Extra cheese & sour cream
• Jalapeños (optional)
Instructions
1. Brown the beef
In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease if needed.
2. Add the veggies
Stir in diced onion, red bell pepper, and garlic. Cook 3–5 minutes until softened and fragrant.
3. Season it up
Add taco seasoning, ranch seasoning, onion powder, garlic powder, cumin, salt, and ¾ cup water. Stir well and let simmer 2–3 minutes to combine flavors.
4. Dump & stir
Add all canned ingredients (beans, chili beans, Rotel, stewed tomatoes, corn, green chilies). Stir to combine.
5. Add broth
Pour in ½–1 cup beef broth depending on how thick you want your soup.
6. Simmer
Bring to a gentle boil, then reduce heat and simmer:
• 15 minutes for quick dinner
• Up to 1 hour for deeper flavor
7. Creamy option (optional but SO good)
Stir in sour cream and 1–2 cups shredded cheddar during the last few minutes of simmering for a creamier, richer soup.
Serve It Up
Ladle into bowls and top with:
• Shredded cheddar
• A dollop of sour cream
• Tortilla strips or Frito Scoops
• Jalapeños for heat
Making hearty taco soup has become one of my favorite comfort meals, especially during chilly evenings when a warm bowl just hits the spot. What I love most about this recipe is how versatile it is—you can easily tweak the thickness by adjusting the beef broth amount or add the optional creamy twist with sour cream and cheddar cheese for an indulgent flavor boost. Personally, I like to use the full packet of ranch seasoning along with the taco seasoning to add a subtle tang and extra depth to the soup, balancing perfectly with the cumin and garlic powders. Browning the ground beef thoroughly and then sautéing onions, red bell peppers, and fresh garlic release wonderful aromas and really layer the flavors. I find using a mix of pinto beans, black beans, and chili beans creates a nice variety of texture and richness. Leaving the chili beans undrained adds a bit of the flavorful sauce to the soup, which complements the tomatoes and Rotel diced tomatoes with chilies. The diced green chilies add just the right amount of heat without overpowering the dish. For serving, topping the soup with shredded cheddar and a dollop of sour cream always feels like the right choice. Adding Frito Scoops or crunchy tortilla strips not only adds a satisfying crunch but also keeps the taco theme alive. Jalapeños are optional but they add a lively kick for those who like spicy food. This taco soup is also very forgiving if you want to prep it ahead—simmering it longer deepens the flavors wonderfully, making it great for meal prepping or potluck dinners. Plus, it freezes well, so you can enjoy it later with the same vibrant taste. Overall, this recipe is a crowd-pleaser that is simple to make but full of flavor, perfect for busy weeknights or casual gatherings when you want something warm, filling, and slight Tex-Mex inspired. Give it a try, and you'll likely find yourself craving this hearty taco soup again and again!
