Taco Soup Beef or Chicken

Melanie B


Another awesome recipe inspired by my MIL. I tweaked her recipe a bit.

Omit the meat and use veggie stock for a vegeterian/ vegan meal.

Chicken with no toppings or chips 10 servings/ 5 points

beef with no toppings or chips 10 servings/ 8 points

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★★★★★ 2 votes
20 Min
1 Hr
Stove Top


1 lb
ground beef (or chicken- see note below)
onion chopped fine
1 can(s)
1 can(s)
chili beans
1 can(s)
chopped green chilis (i use the big can)
1 can(s)
pinto beans
1 can(s)
chopped tomatoes (or rotel)
1 can(s)
black beans
1 pkg
taco seasoning
1/2 to 1 tsp
each cumin, chili powder, paprika and corriander- add the amount you desire.
6 c
water or chicken stock (see note at the bottom)


cilantro, fresh
jalapenos, fresh
cheddar cheese, shredded
sour cream
tortilla chips


1In a stock pot or large pan, brown ground beef and onion. Drain the fat.

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2Add corn, chili beans, green chilies, & chopped tomatoes (I don’t drain any of these). Add the rinsed black beans & pinto beans, taco seasoning & water.

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3Add all the dry seasonings.

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4Let simmer for at least an hour. (This is better the longer it simmers or if made the night before.)

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5Serve over tortilla chips with cilantro, jalapenos, cheddar cheese and sour cream to garnish.

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6You can also make this with chicken. Boil 2 thighs & 2 drumsticks or two large breasts.

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7Let cool & remove the meat. Strain the fat out of the cooking water (which is now chicken stock) and add more water to make the 6 cups if needed.

8If you like spicy, add more cumin or chili powder while the soup simmers.

Freezes well

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy