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A bowl full of taco soup garnished with sour cream, cilantro, and cheese.
5 from 1 vote

Taco Soup

This classic taco soup recipe is a keeper. You and your family will love it!
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 12 servings


  • 1 - 15 oz can chili
  • 1 - 8 oz can tomato soup
  • 1 - 28 oz fire roasted diced tomatoes
  • 1 - 4 oz can diced green chilies
  • 16 oz ground beef
  • yellow onion, chopped (about 1 1/4 cups)
  • 1 - 15 oz can kidney beans - rinsed and drained
  • 8 oz water
  • 1 can of whole corn - alternatively you can use 1 1/2 cups of frozen corn (which is what I usually do).
  • 1 pkg (1 oz) taco seasoning mix


  • sour cream
  • grated cheddar cheese
  • Fritos
  • chopped cilantro
  • avocado slices


  • In a large pot over medium heat add the ground beef and onion. Cook until beef is cooked through and the onion is translucent. If there's grease from the beef, drain it. 
  • With the cooked beef and onion in the large pot, add the chili, tomato soup, stewed tomatoes, green chilies, kidney beans, water, corn, and taco seasoning. Bring to a boil, then reduce to a simmer and simmer for 30-40 minutes. Simmering isn't completely necessary. It just helps the flavor develop. I've eaten this taco soup plenty of times without simmering it, and it still tastes great! 
  • Serve soup warm and top with sour cream, Fritos, avocado slices, cilatnro, and grated cheddar cheese. 



Nutritional information does not include topping suggestions.


Calories: 101kcal (5%), Carbohydrates: 1g, Protein: 6g (12%), Fat: 7g (11%), Saturated Fat: 2g (10%), Cholesterol: 26mg (9%), Sodium: 261mg (11%), Potassium: 102mg (3%), Vitamin A: 275IU (6%), Vitamin C: 1.3mg (2%), Calcium: 7mg (1%), Iron: 0.9mg (5%)