If there’s one thing I’ve learned over the years, it’s this: when life gets busy, cold, or downright chaotic, a big pot of Taco Soup can fix at least half of it. I first made this soup on a chilly December evening when I was too tired to cook but too hungry to pretend crackers were dinner.

And let me tell you this recipe delivered. It’s hearty, it’s cozy, and it tastes like a warm hug with a little kick.

The beauty of Taco Soup is that it’s basically a dump-and-go miracle. Brown some beef, toss in a couple of cans, sprinkle your seasoning packets like you’re casting a spell, and let it simmer into something magical.

It fills the kitchen with those nostalgic Tex-Mex smells that make everyone wander in and ask, “What’s cooking?” And honestly, that’s one of my favorite parts.

Let’s break it down.

Why This Taco Soup Always Works

• No fancy steps — If you can brown beef, you can make this.
• Loads of flavor — Taco seasoning + ranch mix = the combo you didn’t know you needed.
• Perfect for leftovers — The flavor gets even better the next day.
• Customizable — Add corn, skip hominy, spice it up, mellow it down… it’s your soup now.

How to Make It (Ethan-Easy Style)

1. Brown the beef in a large pot over medium heat. Break it up with a spoon until no pink remains.
2. Add the chopped onion and cook until softened.
3. Dump everything else in — tomatoes, beans, hominy, taco seasoning, ranch mix, and water. Give it a good stir.
4. Simmer for at least 20 minutes. If you let it go longer, it only gets better.
5. Serve warm, topped with a little cheese and sour cream if you’re feeling cozy. (You should be.)

Ethan’s Little Tips

• If you like thicker soup, reduce the water slightly.
• Want it spicier? Add jalapeños, hot sauce, or use spicy taco seasoning.
• Leftovers freeze beautifully, future you will thank present you.

Taco Soup Recipe

A hearty, cozy taco soup loaded with beef, beans, spices, and hominy, simmered to perfection and finished with creamy, cheesy toppings.

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Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 503

Ingredients Equipment Method

Ingredients

  

• 1 ½ pounds lean ground beef
• 1 onion chopped
• 2 10 ounce cans diced tomatoes with green chile peppers
• 1 15 ounce can kidney beans, drained
• 1 15 ounce can white hominy, drained
• 1 1.25 ounce package taco seasoning mix
• 1 1 ounce package ranch dressing mix
• ¼ cup shredded Cheddar cheese Optional
• ¼ cup sour cream Optional
• 1 ½ cups water

Equipment

• Dutch oven or large heavy-bottomed pot
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle
• Bowls for serving

Method

 

1. In a Dutch oven, cook the ground beef or turkey with chopped onion over medium heat, stirring until the meat is browned. Drain off any excess grease.
2. Stir in the canned tomatoes, kidney beans, hominy, taco seasoning, and ranch dressing mix. Make sure everything is well combined.
3. Reduce the heat to low and let the soup simmer gently for about 2 hours, stirring occasionally. Add 1–2 cups of water if you prefer a thinner consistency.
4. Ladle the soup into bowls and top with shredded Cheddar cheese and a spoonful of sour cream, if you like.

Little Things That Make a Big Difference

• Want it thicker? Use a little less water or let it simmer uncovered.
• Craving heat? Add jalapeños, hot sauce, or spicy taco seasoning.
• Mild crowd? Use plain diced tomatoes and mild seasoning.
• Even better tomorrow: Store overnight and reheat — the flavors settle beautifully.

Best Toppings & Easy Pairings!

Taco Soup is good on its own, but toppings take it over the top:

1. Shredded cheese (always)
2. Sour cream or Greek yogurt
3. Crushed tortilla chips or corn chips
4. Fresh cilantro or green onions

For sides, I love pairing it with something simple like Easy Gluten-Free Pizza Crust for dipping, or serving it before something cozy like Scalloped Potatoes on cold nights.

Storage, Leftovers & Freezing

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stove or microwave
• Freezes well for up to 2 months
• Thaw overnight in the fridge for best texture

This is one of those meals that makes future-you very happy.

Easy Variations & Simple Substitutions

• Chicken version: Swap ground beef for shredded rotisserie chicken
• Vegetarian: Skip meat and add extra beans or lentils
• Creamy twist: Stir in a little cream cheese at the end
• Low-carb: Skip hominy and beans, add extra meat and veggies

Taco Soup FAQs

1. Can I make this in a slow cooker?
   Yes — brown the beef first, then cook on low for 6–8 hours.
2. Is taco soup spicy?
   It’s mild as written. Heat level depends on your seasoning choices.
3. Does it really taste better the next day?
   Absolutely. Soups like this always do.

Final Thoughts

There’s something about Taco Soup that makes winter nights feel easier. It’s comforting without being fussy, flavorful without needing hours, and beloved by literally anyone who has taste buds. Make a pot, curl up on the couch, and enjoy the kind of meal that makes you feel taken care of.