Taco Soup with Fritos

This classic taco soup recipe is a keeper. You and your family will love it!

Course Soup

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 101kcal

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

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.

Store leftovers in an airtight container for 3-5 days.

Reheat in the microwave or in a pot on the stove.

To cook in the crockpot, cook the beef and onion then transfer to a crock pot. Add the remaining ingredients then cook on low for 3-4 hours.

To freeze, let cool completely then store in a freezer safe bag. Freeze for up to 6 months. Remove and let thaw. Warm on the stove.