Super Easy Taco Soup

Pam Snyder


Another great recipe from my sister who swears by Weight Watchers. This recipe can easily be swtiched up to fit your personal taste and can be doubled or tripled for the freezer. I am always adding a bit of this or a touch of that. It always turns out great. I like to serve it with cornbread to sop up the juice. Enjoy!:)

★★★★★ 3 votes
10 Min
30 Min


1 lb
ground turkey, beef, or prok
1-2 small
yellow onions, diced
1-2 Tbsp
canola oil
1 pkg
taco seasoning mix
3 can(s)
15 ounce cooked beans ( i use pinto beans, red kidney beans, and black beans), rinsed
1 can(s)
sweet corn, drained (15 oz)
2 can(s)
14 ounce tomatoes, diced (mexican style if you can find them)
1 pkg
ranch dressing, dry (1 oz)
2 c
broth (beef, chicken, or vegetable)
2-3 clove
garlic, minced or pressed


1In a large skillet saute the ground beef, turkey or pork until browned. Drain fat and set aside.
2In a large stock pot over medium heat, add canola oil, garlic, onions, green chilies, and taco seasoning mix. Saute until onions are translucent. Add the cooked and drained meat and the remaining ingredients (including the stock) to the stock pot and stir well to combine. Salt and pepper to taste. Cook over a low heat for 30 minutes. (Add water or stock if soup is too thick) To serve, ladle into bowls and garnish with green onions, cheddar cheese and sour cream. Serve with a spicy cornbread.

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