Easy Taco Soup Recipe to Feed a Crowd - Delishably - Food and Drink
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Easy Taco Soup Recipe to Feed a Crowd

This taco soup recipe, given to me by a friend years ago, has become a favorite that I've passed along to many others.

A yummy bowl of taco soup! While this photo is a nice representation, I plan to replace it with my own as soon as I make this dish for the first time this winter.

A yummy bowl of taco soup! While this photo is a nice representation, I plan to replace it with my own as soon as I make this dish for the first time this winter.

Delicious Taco Soup to Feed a Large Group!

This taco soup recipe, given to me by a friend years ago, has become a favorite that I've passed along to my siblings, my mom, and to friends who taste this soup and then demand the recipe!

Although the list of ingredients might seem long, they come together very quickly and then you can leave the pot to simmer on the stove. On a chilly day, this is the perfect soup if you're looking for something that's hearty, tasty, warm, and comforting. It’s even better after the first day, as the flavors have had a chance to settle and blend into each other.

Another plus about this recipe is the number of servings it makes. It fills up a large pot or slow cooker. I have known it to feed at least seven hungry adults and two children, with many taking seconds and having leftovers. Oh, yeah! It's a great dish for a crowd!

Ingredients

  • 1 lb. ground beef
  • 1 (4-oz.) can chopped green chilies
  • 1 medium onion, chopped
  • 1 (15-oz.) can pinto beans
  • 1 (15-oz.) can kidney beans
  • 1 (15-oz.) can corn
  • 3 (15-oz.) cans stewed tomatoes
  • 1 pkg. taco seasoning
  • 1 pkg. dry ranch dressing mix
  • 1½ cups water
  • Cheddar cheese, grated
  • Doritos (or similar type of tortilla chip)
  • Sour cream

Instructions

  1. Brown ground beef in pan with chopped onions.
  2. Add chilies during the browning process.
  3. When beef is browned and onions have softened, drain mixture thoroughly. Pour into a big pot.
  4. Add the pinto beans, kidney beans, corn, and stewed tomatoes. Stir in packages of taco seasoning and ranch dressing.
  5. Add 1½ cups water. Simmer on stove over low heat for 1 hour.
  6. Serve with Doritos, grated cheese, and sour cream, if desired. Sometimes I leave out these ingredients just so I can better taste all those delectable flavors. Don’t be surprised if people come back for seconds or thirds on this one!

Substitutions:

If you’re out of certain ingredients, you can be confident in making substitutions without ruining this recipe. Change it up a bit if you need to.

  • Use chopped jalapeños (finely chopped and not too many!) if you don’t have green chilies.
  • Use black beans, chili beans, or western beans as dependable replacements.
  • You could get by with one fewer (only two) can of tomatoes if you added some tomato sauce and perhaps some more water.
  • If you don’t have the dry ranch dressing mix, pour in some liquid dressing.

I’ve experimented a bit when I’ve been low on ingredients, and I’ve yet to mess up this recipe!

Do you like this recipe? Then vote!

Questions & Answers

Question: Do you drain the beans and corn?

Answer: No, I don't drain the beans and corn. I guess you could in order to have less sodium, but I don't mess with that. I just pour it all in!

Comments

Victoria Lynn (author) from Arkansas, USA on March 01, 2012:

I love this taco soup, CassyLu! I'm sure you'll love it!

CassyLu1981 from Spring Lake, NC on March 01, 2012:

LOVE taco soup. My recipe is a little different, will have to try this one out :) Thanks for Sharing :)

Victoria Lynn (author) from Arkansas, USA on February 19, 2012:

Yes, AAZavala--It IS so tasty, isn't it? I like your variation. Great idea. I may have to try that! Thanks!

Augustine A Zavala from Texas on February 18, 2012:

My God. This was good. I reduced the stock, let it thicken, then added it on top of lettuce to make a taco salad. Very yummy, thank you for sharing.

Victoria Lynn (author) from Arkansas, USA on January 12, 2012:

homesteadbound-Yeah, the ranch packet can cure a lot of ills! haha. My mom even leaves it out sometimes, though, when she makes it. You can be creative and alter this recipe. I think you'll love it! Let me know if you try it. It's great!

Cindy Murdoch from Texas on January 12, 2012:

This sounds really great! I think it is amazing how many things are made better through the use of the ranch dressing packet. Bookmarking this one. I know it has to be good!

Victoria Lynn (author) from Arkansas, USA on January 12, 2012:

Oh, yeah, RealHousewife, this is GREAT for a big group and pretty quick to make. And it can be altered with fewer or different ingredients if you don't have them on hand. This has become a popular dish for gatherings in my family. Hope you try it and love it like we do!

Kelly Umphenour from St. Louis, MO on January 12, 2012:

This looks really good:). I always have a big group to feed and somehow all the kids eat here no matter what I make - tonight was no exception! Lol. I do bet they would like this if I use like 1/2 a pack of the taco seasoning. They love tomato soup too - surprising but they all do.

Victoria Lynn (author) from Arkansas, USA on December 14, 2011:

It's a great winter recipe!!!

Victoria Lynn (author) from Arkansas, USA on November 29, 2011:

I love it, carcro. If you try it, I think you will, too!

Paul Cronin from Winnipeg on November 29, 2011:

I love Mexican food but I can honestly say I have never tried Taco soup. This looks really tasty and good especially for those cold winter days. Thanks for the recipe! Voted Up!

Victoria Lynn (author) from Arkansas, USA on November 28, 2011:

It really is delcious, randomcreative. If you try it, you'll agree!

Rose Clearfield from Milwaukee, Wisconsin on November 28, 2011:

Thank you for sharing this recipe! It sounds delicious.

Victoria Lynn (author) from Arkansas, USA on November 28, 2011:

I love soups, too, mljdgulley! I'd love to try your tortilla soup recipe. Do you have it on HubPages?

Victoria Lynn (author) from Arkansas, USA on November 28, 2011:

Nellieanna--Thanks for all the info on turmeric. It sounds amazing as far as health benefits. Do you think the flavor would go well with this soup? Mulligatawny Stew--now that's a mouthful. You should post that recipe! I like your story about the coast of Connecticut....

When I cook just for myself, I often have to freeze portions after a few days as I can't finish it all before it goes bad. Oh, well. It's like having TV dinners to warm up later! Thanks for your great comments!

mljdgulley354 on November 28, 2011:

I love different soups. I have a tortilla soup recipe that I make. I will try your recipe too

Nellieanna Hay from TEXAS on November 28, 2011:

Yes, I will let you know. Cooking for one is a whole-other world! At present, I have two more meals of my Tex-Mex soup (which can't be properly made in small quantities), plus I space out my beef consumption, and also use Laura's ground beef - from naturally grazed cows and very lean.

I like turmeric, curry and ginger with chicken dishes. And yes - turmeric is a very strong scent and flavor. It's related to a most valued spice, saffron. Tumeric's health values are so numerous, ranging from everyday discomforts such as gastric problems, menstrual cramps and toothaches, to much more serious ones, such as altzheimer's, arthritis, various infections, some types of cancer and serious obesity. It's come out of the merely folk medicine category to be recognized in western medical circles. It is a member of the ginger family. The intense color is a bit of a put-off, but small price to pay for large benefits. I don't associate it with just every type of recipe, though. I always add it to my chicken soups and it's good with eggs (where the color hardly matters! ) I already loved curry but my introduction to turmeric was via a huge pot of Mulligatawny Stew (soup) onboard a small yacht belonging to friends we were visiting on the coast of Connecticut on a day so cold and blustery, we just sat on the boat tied to the dock and ate the delicious soup and stayed warm. It was memorable!

Victoria Lynn (author) from Arkansas, USA on November 28, 2011:

RV--Black beans are great with it. I've never tried chicken, but I may now! Thanks!

eye say--Love your picture! Thanks for the vote!

eye say from Canada on November 27, 2011:

sounds fabulous! voted up

RVDaniels from Athens, GA on November 27, 2011:

That is one of my favorites! I like to make it with chicken and black beans, too.

Victoria Lynn (author) from Arkansas, USA on November 27, 2011:

Nellieanna, let me know what you think about this taco soup recipe. Also, you don't see that turmeric leaves a particular taste??? Thanks for your comments!

Nellieanna Hay from TEXAS on November 27, 2011:

Yum! I made my Tex-Mex beef soup tonight - next time, I must try your recipe! Tumeric is sooooo healthy, by the way. I love the stuff, but not in Tex-Mex dishes.

Victoria Lynn (author) from Arkansas, USA on November 27, 2011:

hahaha. I like spices, too, Wesman. I might pour in both turmeric AND some chili powder the next time. Thanks for the inspiration!

Wesman Todd Shaw from Kaufman, Texas on November 27, 2011:

Yeah, the chili powder is a bit much for some folks...I'm just the guy who ...uses more spices than probably most anyone on things :-D

Victoria Lynn (author) from Arkansas, USA on November 27, 2011:

No flavor, huh, with the turmeric? Well, I'm afraid the chili powder would add too much (maybe, maybe not), so I think the orange color would be okay. May have to try that! I do have some in the cabinet....

Victoria Lynn (author) from Arkansas, USA on November 27, 2011:

Arlene--great idea on the tortilla strips! I nearly always have corn and flour tortillas, too. Those strips would be great on this soup. Yummy. I'm looking forward to trying those! Hope you try this, too.

Wesman Todd Shaw from Kaufman, Texas on November 27, 2011:

Victoria, I honestly can't taste ANY sort of flavor with turmeric.

I just know that the orangish color of the stuff might not be visually appealing for some folks, so if I were cooking for someone else and used the turmeric, I'd also use chili powder to sort of neutralize the orange.

Victoria Lynn (author) from Arkansas, USA on November 27, 2011:

Me, too, Susan. I love soups during cold weather season!

Wesman--turmeric is good in it? I don't know a lot about it, but I know it's supposed to be good for ya. I might try it! What kind of flavor does turmeric give it?

Arlene V. Poma on November 27, 2011:

Very timely recipe. I never tried to make taco soup because I either ordered it at a restaurant or had it at someone's home. No excuse, now. I like chopping up what corn tortillas I have into skinny little strips, frying them up, and using them to top soups. I always keep corn and flour tortillas around. Voted up and bookmarked for the next cold day or evening.

Wesman Todd Shaw from Kaufman, Texas on November 27, 2011:

Taco Soup is a Shaw family classic!!!

I'm into anti oxidants, so I shake some turmeric on most everything....but then for color's sake, you need some chili powder who's red will overcome the orange.

Spicy is wonderful though!

Susan Zutautas from Ontario, Canada on November 27, 2011:

This looks really good! I am always looking for new soup recipes to try. Thanks for sharing.