Taco Soup

If you’re wondering what taco soup is, then you’re not alone because I had the same question.

A few weeks ago my husband found this recipe online and he said “we should try this because it looks good.” It’s not often that he suggests a recipe to try and I’m always looking for new ones so I happily agreed. But I wondered what taco soup was.

When I gathered the ingredients together I told my husband that it looked like we were making chili. It has all the makings for, wait for it, chili. Beef and beans, yup, sounds like chili to me.

So is this a chili soup? Is that even a thing? It’s a tad thinner than your standard issue chili. Although it does thicken up as it sits. I recommend keeping some beef broth handy to add to any leftovers.

A few years ago I posted a chili recipe that my husband has made a number of times. In fact, I called it the perfect chili. It’s a tasty chili and we still enjoy it but over the years we’ve changed our minds a bit and no longer think it’s perfect. Maybe my preferences have changed. I don’t like that the other recipe makes a bazillion servings (give or take). I think it’s a bit too thick for my liking lately. And it requires a lot of ingredients, which is kind of annoying. All those things never really bothered me enough to stop making it, but as we enter soup season (aka winter) I was interested in finding a new chili recipe to try.

This taco soup is my new favorite chili. Call it what you want, but I call it delicious. Thanks for playing, please pass the corn chips and lots of cheese.

Taco Soup Recipe
(Makes about 6 servings)


  • 1 pound ground beef (I used 85% lean.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup beef broth (I used reduced salt.)
  • 2 cans (4.5 ounces each) green chiles
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cans (10 ounces each) diced tomatoes and chiles (If you can’t find the one with chiles then using plain diced tomatoes is just fine.)
  • 2 cans (8 ounces each) tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder


  1. Put a big pot over Medium heat, and add the ground beef, salt, and pepper. Break the meat up into small pieces and cook it until it’s fully cooked.
  2. Add in the beef broth, green chiles, kidney beans, pinto beans, diced tomatoes, tomato sauce, chili powder, ground cumin, ground coriander, paprika, and garlic powder, and stir everything together.
  3. Place a lid on the pot. Let it heat up until it starts making boiling noises and there is a little bit of steam. Reduce the heat and simmer for 30 minutes.

Adapted from: Mel’s Kitchen Cafe

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