Taco Soup

Laura Geese


I just love fall and all that goes with it. The cool crisp air, the colors, the smells, the activities.....EVERYTHING! But I think what I love the most about the cool weather seasons is the food....soup in particular. : ) The crockpots come out in full force and the aroma of my house during the day while dinner is cooking itself is AMAZING!

I have been making this soup for two years now and everyone that eats it LOVES it and doesn't go away hungry. I normally make it in on the stove, but today I used my best friend (my crock-pot) to make it!

pinch tips: How to Use a Meat Thermometer





10 Min


1 lb
ground beef or ground turkey, browned and drained
large onion, chopped
2 can(s)
diced tomatoes (i used 1 large can)
2 can(s)
navy beans, drained (i used one navy and 1 black)
1 can(s)
pinto beans, drained (or you can substitute for another navy or black bean)
1 can(s)
corn, drained
1 can(s)
chicken broth
1 pkg
hidden valley ranch dressing mix
1 pkg
taco seasoning mix (i used the store brand)

Directions Step-By-Step

Brown meat and onion, drain. Add your diced tomatoes, all of the beans, corn, and chicken broth and stir.
Add the ranch dressing packet and the taco seasoning packet, stir.
Cover and cook on low for approximately 3-4 hours.
You can also make this on the stove. Add all ingredients as listed above. Bring to a rolling boil. Reduce heat and simmer for 25-30 minutes.
We like to eat this with tortilla chips and garnish with shredded cheese, sour cream, and diced green onions.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy