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mexican 'taco" soup

Sphynxle avatar
Recipe by
Erin McGowen
@Sphynxle
Moore, OK

'Taco Soup' is a favorite in my house, and a favorite of many of my guests! I found the recipe years ago in some clippings my late Granny had laying around. It included many things (garlic, cilantro, actual onions) that I wasn't a fan of, so I began to alter it to fit my needs. The recipe has evolved - I went from using chicken to using ground beef (or sometimes, I use both!), I added corn and used picante sauce instead of Rotel. Personally, I like the flavor better. This recipe is very versatile - you can add almost anything to it. Beans, cilantro, chilies, whatever!

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For mexican 'taco" soup

  • 1 lb
    ground beef or chicken
  • 4 c
    chicken broth
  • 2 c
    water
  • 2 can
    cream of chicken soup
  • 1/4 c
    picante (can substitute 1 can of rotel)
  • 1 can
    corn
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    cumin
  • 1 Tbsp
    onion powder (or use finely chopped onion)
  • salt and pepper
  • 1 can
    black beans (optional)
  • green chili (optional)

How To Make mexican 'taco" soup

  • 1
    Add water and chicken broth to pot, boil.
  • 2
    Cook your ground beef until brown (or chicken if that's what you chose!)
  • 3
    Once water and broth are boiling and your meat is fully cooked, add in all ingredients and cook for 5-10 minutes until heated through.
  • 4
    Serve with sour cream, cheese, and tortilla chips!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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