This Taco Soup recipe from Paula Deen is a must-have for the fall and winter months! It’s a simple soup that’s loaded with protein and has a flavor that’s tangy and irresistible, plus it’s the ideal combination of substantial and satisfying. It’s like chili’s soupier cousin, and it’s crammed with all of the tastiest taco-style things you can think of!

Why You’ll Love This Recipe

• This straightforward recipe for taco soup requires just a single pot and rarely any other items at all to be prepared. This will quickly become one of your go-to meals that only require one pot.
• Due to the meat, beans, and vegetables, this dish has a high protein and fiber content. This bowl of soup is packed to the gills with nutritious and delicious ingredients.
• This recipe may easily be modified to use any ingredients you have available in your refrigerator and pantry. Take a look below at some simple substitutions and additions that you may make.

Paula Deen Taco Soup Ingredients

• Ground Beef. For the greatest results, use lean ground beef; personally, I prefer 85% to 90%, Angus.
• The Olive Oil. This is done to aid in the browning of the meat.
• Yellow Onion And Garlic. It is possible to use red onion in its place.
• Jalapeno. If you want to make it less spicy, you may use a one-third cup of chopped bell pepper for the jalapeno in this recipe.
• Canned Diced Tomatoes With Green Chilies. You could also just use two cans of chopped tomatoes and one can of diced green chilies if that is all you have on hand instead of the diced green chilies.
• Low-Sodium Beef Broth. Additionally, chicken broth will do the trick just well.
• Tomato Sauce. You may create your own in a hurry by combining a third of a cup of tomato paste with two-thirds of a cup of water (tomato sauce does have added seasonings like garlic powder and onion powder but we already add those flavors here).
• Chili Powder, Cumin, Paprika, Oregano, Salt, And Pepper. These ingredients are what give tacos their signature taste. You may “bloom” them first by sautéing them with the garlic, which will give them a touch of an even deeper flavor if you so like.
• Mixture For Dry Ranch Dressing. This is an old dish that many people like, so I did not want to make any changes to it. However, this particular item is one that I do not use on a regular basis anymore. If you want to prepare it the way I do it today, instead of using the dressing mix, add one-third of a cup of chopped cilantro and one tablespoon of lime at the very end of the cooking process.
• Frozen Corn. Instead of using frozen corn in the summer, I much prefer to work with fresh corn. If you are using fresh, wait until the final 10 minutes of cooking to add it.
• Canned Black Beans And Pinto Beans. Great northern beans are what I use in place of pinto beans when I don’t have any on hand. Another option is to just use two cans of black beans.
• Toppings. This taco soup is just like a taco, and you can fill it with whatever toppings you choose. I never forget to include enough crumbled tortilla chips, shredded cheese, and sour cream when I serve it. Then, avocado as well, if I have one available.

Can I Make Taco Soup In The Crock Pot?

Yes! To prepare taco soup in a Crock Pot, just sauté the onions and meat first, followed by the garlic, then transfer the mixture (after removing any excess oil) to the slow cooker. The next step is to include tomato, broth, tomato sauce, and seasonings. Cook with the lid on for 5 to 6 hours on low heat. Corn and beans should be heated completely after being stirred in (then add cilantro and lime if using).

Can I Use Ground Turkey For Ground Beef?

In this recipe for taco soup, either ground turkey or ground pig might be used. You might use lentils or another type of canned bean product to make this dish suitable for vegetarians.

How To Make Paula Deen Taco Soup

• Heat a large saucepan over medium-high heat and gently sprinkle with oil.
• In a large mixing bowl, combine ground meat and onion, crumbling and turning regularly until browned. Cook for 1 minute more after adding the jalapeño and garlic.
• Remove any extra fat from the meat mixture.
• Season with salt and pepper to taste. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix, and ranch dressing mix. Cover and boil for 30 minutes, stirring periodically.
• Cook until the corn, black beans, and pinto beans are cooked through. If desired, thicken the soup with 1/2 cup water. If using, stir in the cilantro and lime juice.
• Finish with chosen toppings and serve warm.

How To Serve Taco Soup?

You may use your favorite taco toppings in the soup, just as you would with the tacos themselves. All your favorite taco fixings (except maybe lettuce, since that’s just odd) are right there in the soup. Just as with tacos, the toppings can be placed in separate bowls at the table so that each member of the family can customize their soup. This is a favorite of ours to pair with:

• Tortilla chips or crushed Doritos
• A dollop of sour cream
• Diced avocado,
• Cheddar or Mexican cheese
• Fresh cilantro

How To Store Taco Soup?

• In The Fridge. This taco soup may be stored in the refrigerator for up to 4 days if it is kept covered and in an airtight container. This soup is ideal for freezing if you want to keep it for a longer period of time than that!
• In The Freezer. You may save taco soup for up to two months by separating it into individual servings, placing them in freezer bags, and then storing them in the freezer. Because of this, it is simple to heat one for a lunch or numerous for a dinner for the family.
• To Reheat. Put the taco soup in a saucepan and place it on the stove over medium heat. Simmer the soup for ten minutes, or until it is completely cooked through.

My Top Recipe Tips

• Be sure to drain and rinse the beans before adding them to the soup. If you need to reduce the amount of sodium in the recipe due to dietary restrictions, you can omit the ranch seasoning, use unsalted tomato sauce or canned tomatoes, and unsalted beans. Be sure to drain and rinse the beans before adding them to the soup. Then, of course, remember to record the amount of salt that you use to season the soup.
• You may make this soup milder by omitting the jalapeno pepper or substituting bell pepper as directed in the recipe. Like things really hot and spicy? Add 2. 4 jalapenos!
• In order to get the most flavor out of ground beef, you should be sure to remove any extra fat.

Paula Deen Taco Soup Nutrition Facts

Amount Per Serving

• Calories 301
• Total Fat 10.8g
• Saturated Fat 3.8g
• Cholesterol 39mg
• Sodium 670mg
• Potassium 768mg
• Total Carbohydrate 34g
• Dietary Fiber 9g
• Sugars 3g
• Protein 20g
• Vitamin A 13%
• Vitamin C 24%
• Calcium 5%
• Iron 23%