Go Back

Taco Soup

Total Time 15 minutes
Servings 8 servings



  • drizzle of olive oil
  • 1 yellow onion chopped
  • 1 lb. ground beef
  • 1 taco seasoning packet check pkg. and make sure it's used for 1 lb. meat
  • 2 small zucchini chopped (optional)
  • 1 can of corn whole kernels
  • 1 can of whole black beans rinsed
  • 1 can Rotel tomatoes
  • 1 can diced petite tomatoes
  • 1 jalapeño optional (diced and seeds removed)
  • 1 C. water add more or less depending on how much soup you want to make

Add-in options:

  • tortilla chips you HAVE to use these
  • grated cheddar cheese optional (but amazing)
  • sour cream optional (but amazing)
  • cilantro optional
  • lime slices optional


  1. 1. Heat a large soup pot. Once hot, drizzle with olive oil and sauté onions for 3-4 minutes.
  2. 2. Add ground beef and taco seasoning and use a large wooden spoon (or whatever you have that won't melt) to break up the beef. Continue to stir around to cook the beef evenly.
  3. 3. Add the chopped zucchini. I like to add it a little before the beef is done cooking.
  4. 4. Once the beef is cooked, add corn, black beans, Rotel, tomatoes, jalapeño and water.
  5. 5. Stir and let heat until hot all the way through.
  6. 6. To serve, fill soup bowls, sprinkle with cheddar cheese, crush a handful of tortilla chips over it and give each a dollop of sour cream and some chopped cilantro. The lime can be squeezed over for a little extra "zing."
  7. NOTE: You'll want plenty of tortilla chips, they're like your "croutons."