Mexican Taco Soup

Cathy Tuten


They call this soup but I sometimes use it as a dip. You Cook it in your crock pot. I really hope you like it. It is easy just takes some time. You can add Avacados, Sour Cream, Green Onions, Shredded Cheese to the finished product.


★★★★★ 2 votes

12 to 16
15 Min
6 Hr


  • 2 lb
    lean ground beef
  • 2 c
    diced onion
  • 1 can(s)
    black beans
  • 1 can(s)
    pinto beans
  • 1 can(s)
    kidney beans, canned
  • 1 can(s)
    whole kernel corn, drained
  • 1 can(s)
    14 oz. diced tomatoes
  • 1 can(s)
    14 oz. mexican style stewed tomatoes
  • 1 can(s)
    14 oz. diced tomatoes with green chiles
  • 1 can(s)
    black olives, drianed, sliced
  • 1 pkg
    1 1/4 oz taco seasoning mix
  • 1 pkg
    ranch style dressing mix
  • ·
    corn chips for serving
  • ·
    sour cream, garnish
  • ·
    shredded mexican cheese, garnish
  • ·
    chopped green onions, garnish

How to Make Mexican Taco Soup


  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large Crock Pot or a stockpot. Your Choice. I always use a Crock Pot.
  2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a Crock Pot on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.

Printable Recipe Card

About Mexican Taco Soup

Course/Dish: Beef Soups, Bean Soups, Dips

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