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

★★★★★ 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.
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.
3Add all the dry seasonings.
4Let simmer for at least an hour. (This is better the longer it simmers or if made the night before.)
5Serve over tortilla chips with cilantro, jalapenos, cheddar cheese and sour cream to garnish.
6You can also make this with chicken. Boil 2 thighs & 2 drumsticks or two large breasts.
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 Taco Soup Beef or Chicken

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