Taco Soup - Carolina Country

Taco Soup

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  • Category: Soups
  • Servings: 8-10 (about 2 quarts)
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Taco Soup


  • 1 1⁄2 pounds ground beef
  • 1 envelope taco seasoning
  • 2 cans (15 1⁄4 ounces each) whole kernel corn, undrained
  • 2 cans (15 ounces each) ranch-style or chili beans, undrained
  • 2 cans (14 1⁄2 ounces each) diced tomatoes, undrained
  • Crushed tortilla chips and shredded cheddar cheese
  • Flour tortillas, warmed


  1. In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Serve with warmed tortillas.

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