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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 25 minutes
Total Time 2 hours 25 minutes
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.