Hey there, soup lovers!
Are you in the mood for something hearty and full of flavor? I’ve got just the thing for you!
Today, I’m excited to share Paula Deen’s taco soup recipe.
It’s packed with tasty ingredients and comes together in a snap. Perfect for cozy nights or anytime you need a warm, tasty meal.
Grab your spoon; you’re going to want seconds! Let’s dive in!
Suggestions for Ingredient Substitution
Ground beef can be replaced with ground turkey or plant-based crumbles for a leaner or vegetarian option. Use the same amount and adjust cooking time as needed, as turkey may cook faster. For a vegan version, lentils or chopped mushrooms can provide a similar texture and protein content.
Ranch dressing mix can be substituted with a blend of dried herbs and spices like parsley, dill, garlic powder, and onion powder for a homemade alternative. This allows for better control of sodium content and avoids artificial additives. Use about 2 tablespoons of the homemade mix to replace the packet.
Canned vegetables can be replaced with fresh or frozen alternatives for a fresher taste and potentially lower sodium content. Use 1.5 cups of fresh or frozen corn instead of canned, and 3 cups of cooked pinto beans to replace the canned beans. Adjust cooking time to ensure all vegetables are tender.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-480 minutes |
| Total Time | 75-500 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 150-180 g
- Fat: 150-180 g
- Carbohydrates: 150-180 g
Ingredients
For the soup:
- 1 can (15 oz) whole kernel corn (drained well to prevent a watery soup)
- 1/2 cup sliced green olives
- 1 can (3.8 oz) sliced black olives
- 2 cans (15 oz each) pinto beans (rinsed to remove excess sodium and improve flavor)
- 1 can diced tomatoes
- 1 can tomatoes with chilies
- 2 lbs ground beef (use 80/20 for best flavor)
- 1 can Mexican-style tomatoes
- 2 cans diced green chilies
- 1.25 oz taco seasoning mix
- 2 cups diced onions (finely diced for a smoother soup texture)
- 1 oz ranch dressing mix
For serving:
- grated cheese
- corn chips (Fritos Scoops are great for dipping)
- chopped green onions
- sour cream (I like Daisy brand for its smooth texture)
- sliced jalapenos
Step 1: Brown the Beef and Onions
Begin by placing a large skillet over medium heat.
Add the ground beef and chopped onions.
Cook the mixture until the beef is browned and the onions are softened.
Stir occasionally to ensure even cooking.
Step 2: Drain and Transfer
Once the beef is browned, carefully drain the excess fat from the skillet.
After draining, transfer the beef and onion mixture to a slow cooker or a large stockpot, depending on your cooking preference.
Step 3: Add Ingredients
Add all the canned ingredients and seasonings to the slow cooker or stockpot with the beef and onions.
Feel free to include green and black olives if you enjoy a tangier, more complex flavor in your taco soup.
Stir the mixture until everything is well combined.
Step 4: Cook the Taco Soup
If using a slow cooker, set it to low heat and cook for 6 to 8 hours.
If you’re cooking on the stove, bring the mixture to a simmer over low heat and cook for about 1 hour.
Stir the soup occasionally to prevent sticking and ensure even distribution of flavors.
Step 5: Serve and Garnish
Once the soup has finished cooking, ladle it into serving bowls.
Top with your favorite garnishes such as corn chips, sour cream, grated cheese, and jalapeños.
The toppings add texture and flavor to your taco soup.
Serve hot and enjoy!
