Taco Soup

Prep Time
5 minutes
Cook Time
5 minutes
1 person

Taco soup. Mexican soup. Tortilla soup. Recipes for taco soup can go by many different names. But whatever you call it, try this one! With hearty corn and beans, crunchy chips and melted cheese, this taco soup has just enough spice for a zesty kick! The protein from the beans and beef, and the creaminess from shredded cheddar make this a satisfying meal. To round it out even more, complement this Mexican soup with Rice on the Side Taco Rice.


  • 1 can Whole Kernel Corn
  • 1 can Light Kidney Beans
  • 1 can Diced Tomatoes
  • 1 lb Ground Beef
  • 1 bag Nacho Tortilla Chips
  • 3 pkgs Taco Seas Mix
  • 1 cup Shredded Cheddar


Brown the ground beef in a big soup pot. Once browned, add corn, kidney beans, diced tomatoes, taco seasoning and about 1 1/2 cups of water. Simmer for 5 minutes, then stir in half of the shredded cheddar cheese. Cook for another 10 to 20 minutes. After the soup is cooked, crush a handful of tortilla chips into the bottom of each soup bowl, then add the taco soup. Top with a handful of shredded cheese.


Have you seen other recipes for taco soup? Using tomatoes with green chilies can make it taste even more like a Mexican soup. Add your favorite variations in the comments below.

Categories: Dinner, Lunch, Mexican, Soups, Main Dishes, Side Dishes