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This is a soup that my Mom made for us as kids, and I make for mine pretty regularly. It can be prepared and then left in the Crock Pot to simmer all day, or you can just let it sit on the stove top to simmer for about an hour. Either way, you will be pleased with the hearty dinner this creates. My kids all give it a thumbs up.
5 thumbs up.
That is a blessing.
Plain and simple.
This soup is wonderful with my Corn Bread recipe.
Makes me feel like fall.
Fall….in 90 degree weather.
1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients but the toppings to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.
Ingredients
- 1 pound ground beef
- 1 onion
- salt and pepper
- 3 14.5 oz cans Mexican Stewed Tomatoes
- 2 15 oz cans black beans
- 2 15 oz cans kidney beans
- 2 15 oz cans corn
- 1 8 oz can tomato sauce
- 1 6 oz can tomato paste
- 1 fajita, or taco seasoning packet
- Juice from 1 lime
- 4 T maple syrup
- 2 C water
- Toppings:
- Tortilla Chips, cheddar cheese, sour cream
Instructions
1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients but the toppings to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.
Recipe from my mom Pam Willahan
I'm confused isn't it just chili, with taco seasoning?
No, chili is generally a lot thicker. The taco soup is more liquidy and has a completely different taste to it.
I love taco soup and this looks delicious! I have always put some Ranch dressing mix in mine and it gives it a little zing! Thanks so much!
Help!! The link to your cornbread recipe isn’t working
Hi Polly,
Thanks for letting me know the link was broken. I have fixed it, here is a direct link for you.
https://jamiecooksitup.net/2009/11/corn-bread/
~Jamie
Thanks so much. I can’t wait to make it.
Do you rinse the black beans first?
I want to make this but I don’t think I’ve ever seen Mexican Stewed Tomatoes at my grocery store! What brand are they and what aisle did you find them in??
MaLinda,
They are kept with the other stewed tomatoes. If they don’t have any that say “Mexican Stewed Tomatoes” you may be able to see some that have added lime and cilantro, those would work great as well. Good luck!
~Jamie
What does blending the stewed tomatoes do? Does it help make the broth or does it just break them down so they’re not so big?
Hi Malinda,
Blending the stewed tomatoes adds to the broth and makes it so the tomatoes aren’t too large.
~Jamie
I have a slightly different taco soup recipe that is a staple in our home – I’ll have to give this one a try. One thing we use instead of tortilla chips as a topping is crushed Fritos – they are yum! 🙂 Thanks for all the great recipes!