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!


☆☆☆☆☆ 0 votes

20 Min
10 Min
Stove Top


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  • 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


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

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