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Taco Soup

Taco Soup

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February 21, 2017

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 12 - 16 people


2 lbs ground beef

2 cups diced onion

2 cloves garlic

2 15 1/2-ounce cans pinto beans

1 15 1/2-ounce can kidney beans

1 15 1/4-ounce can whole kernel corn, drained

1 14 1/2-ounce can stewed tomatoes

1 14 1/2-ounce can diced tomatoes

1 14 1/2-ounce can tomatoes with chiles

1 4 1/2-ounce cans diced green chiles

1 1 1/4-ounce package taco seasoning mix

1 medium size Jalapeno (optional)

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish


1Brown the ground beef, onions and garlic in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

2Add the rest of the ingredients except for the garnish and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

3To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.