Mexican 'taco Soup Recipe

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Mexican 'Taco" Soup

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)


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!

About this Recipe

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