Soup for the gang

I don’t know about y’all but we are all about watching all the college football games that are happening this week.  For us football and food go hand in hand, and I love dishes that can sit on the stove and people can get when they want it…and this taco soup is that kinda meal for sure!

Taco Soup?  Yes, Please

Ok, I know you may be looking at this post a little side ways and asking taco soup?  And I understand, I was not sold on it either, until I made it.  This soup brings together everything I love about traditional tacos into a soup, perfect for this winter.

It is rich, a little spicy (don’t worry not too spicy) and can be customized to be perfect for you, your family and friends.  Even better you can make this soup ahead and then reheat it in a  crock pot for your get together or family dinner.

OK, so what makes it taco soup?

Two words: Taco Seasoning.  Yep, I added in taco seasoning to the soup base to give it that little something extra to make this soup a taco lovers dream soup.  I used my Homemade Taco Seasoning but you could use packaged seasoning if you wanted.

It has a perfect balance of heat, spice and richness while still being filling and a perfect cold weather treat.  If you wanted to lighten it up you could use ground turkey or extra lean ground beef.  You could also add in some extra veggies, like squash, zucchini, corn or peppers, for some extra body.  Really you can make this all your own, just as you can your favorite taco.

Turn your tacos into soup…

8 servings

Taco Soup

A quick and easy soup bringing together all your favorite flavors from traditional tacos making this soup perfect for dinner tonight

5 minPrep Time

30 minCook Time

35 minTotal Time

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Recipe Image


1 pound ground beef, 90% lean meat
1 medium onion, chopped
1 teaspoon salt
3 cloves garlic, minced
1 (4 ounce) can Green chiles, chopped with liquid
2 (15 ounce) cans tomato sauce
1 1/2 cups beef stock
3 tablespoons Homemade Taco Seasoning or store bought
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
Optional Toppings
Shredded Cheese
Tortilla Chips
Sour Cream
Green Onions
Chopped Cilantro


In a large pot brown ground beef and onions over medium high heat, breaking up the meat as it browns
Once browned stir in salt, garlic & green chilies, cooking for another 2-3 minutes
Stir in tomato sauce, beef stock, taco seasoning and beans
Bring mixture to a boil and let cook for 15-20 minutes, or until soup has reduced a little
Serve with any (or all) the additional toppings your prefer


Each serving (without toppings) is 8 WW Smart Points

Nutritional Info

Calories 269 - Calories from Fat 90 - Total Fat 10 g - Saturated Fat 3.9 g - Monounsaturated Fat 4.3 g - Polyunsaturated Fat 0.6 g - Trans Fat 0 g - Cholesterol 39 g - Sodium 497 mg - Potassium 665 mg - Total Carbohydrate 27 g - Dietary Fiber 8 g - Sugars 1 g - Protein 18 g

Vitamin A 17 % - Vitamin C 40 % - Calcium 2 % - Iron 6 %



236 cal


3 g


52 g


11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

For a crowd…

This recipe will serve 8 comfortably but if you are having a group over for the Big Game you could easily double the recipe and keep it in a crock pot to stay warm.

Also, for a crowd I like to have bowls ready with all the optional toppings so each person can make it perfect for them.  I love giving people options and then see where they go with it, who know you might get inspired.

Make today sparkle – MJ

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