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Taco Soup

This one-pot, dump-it-all-in-and-go, Taco Soup will be a family favorite around your table
Course Main Course
Cuisine Mexican


For the Taco Soup

  • 1 pound ground beef we use extra lean beef
  • 1 onion chopped
  • 1 can chili beans, with liquid 16 oz
  • 1 can kidney beans with liquid
  • 1 can whole kernel corn, with liquid
  • 1 can tomato sauce 8 oz
  • 2 cups water I fill up the empty cans of beans with water to get anything left in there
  • 2 cans, 14 oz peeled and diced tomatoes (if you like things spicy, get tomatoes labeled "zesty," "chili," or with jalapenos mixed in)
  • 1/4 to 1/2 cup nacho jalapenos finely chopped
  • 1 package taco seasoning mix (we use the "hot" variety) OR make your own!

Topping ideas

  • Shredded cheese
  • Green onion
  • Tortillas or tortilla chips
  • Sour cream
  • avocado


  • Cook onions, ground beef, and taco seasoning until browned over medium heat. Drain, and set aside.
  • Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, and jalapenos in a slow cooker. Mix to blend; cook on low for 8 hours.
  • Top individual servings with cheese, green onions and/or sour cream; serve with tortilla or bread. Enjoy.