8 Can Taco Soup

Cindi Bauer


This is a quick 'n easy soup to put together. My husband and I especially enjoyed this soup the next day, as the seasonings seem to meld together in the soup a bit more. We also enjoyed the soup along with grilled cheese sandwiches.

★★★★★ 1 vote
One large kettle of soup (or yields about 12 cups)
Stove Top


1-1/2 lbs.
ground beef
3/4 cup
diced onion
2 (1-oz.)
packets Old El Paso 25% Less Sodium Taco Seasoning Mix
1 (1-oz.)
packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2 cans
of beef broth (14.5 oz.) each
1 can
(14.5 oz.) diced tomatoes with basil, garlic & oregano
1 (10 oz.)
can (mild) diced tomatoes & green chilies
1 (16 oz.)
can Bush's Light Red Kidney Beans, drained & rinsed
1 (16 oz.)
can Bush's Pinto Beans, drained & rinsed
1 (15 oz.)
can black beans, drained & rinsed
1 can
(15.25 oz.) whole kernel corn, drained


1In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
2Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
3Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
4Ladle soup into bowls and serve.

About this Recipe

Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy