Mexican 'Taco" Soup

Mexican 'taco Soup Recipe

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Erin McGowen


'Taco Soup' is a favorite in my house, and a favorite of many of my guests! I found the recipe years ago in some clippings my late Granny had laying around. It included many things (garlic, cilantro, actual onions) that I wasn't a fan of, so I began to alter it to fit my needs. The recipe has evolved - I went from using chicken to using ground beef (or sometimes, I use both!), I added corn and used picante sauce instead of Rotel. Personally, I like the flavor better.

This recipe is very versatile - you can add almost anything to it. Beans, cilantro, chilies, whatever!

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20 Min
10 Min
Stove Top


1 lb
ground beef or chicken
4 c
chicken broth
2 c
2 can(s)
cream of chicken soup
1/4 c
picante (can substitute 1 can of rotel)
1 can(s)
1 Tbsp
chili powder
1 Tbsp
1 Tbsp
onion powder (or use finely chopped onion)
salt and pepper
1 can(s)
black beans (optional)
green chili (optional)

How to Make Mexican 'Taco" Soup


  • 1Add water and chicken broth to pot, boil.
  • 2Cook your ground beef until brown (or chicken if that's what you chose!)
  • 3Once water and broth are boiling and your meat is fully cooked, add in all ingredients and cook for 5-10 minutes until heated through.
  • 4Serve with sour cream, cheese, and tortilla chips!

Printable Recipe Card

About Mexican 'Taco" Soup

Course/Dish: Beef, Beef Soups, Cream Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy