Taco Soup by Paula Deen

4 reviews, 5 star(s). 100% would make again

Ready in 1h

I tried this soup at a friend's home and it is fantastic! I didn't use canned beans because it is cheaper to use dry beans and convert.


2 c ground beef; browned
2 c diced onions; sauteed
2 cans pinto beans
2 cans kidney beans
1 can can whole kernel corn, drained
1 can stewed mexican tomatoes
1 can diced tomatoes
1 can tomatoes w/chiles
2 4 oz cans chopped green chiles
1 4-6oz can sliced black olives
1/2 cup sliced green olives
1 package taco seasoning
1 package original ranch style dressing
sour cream, cheese, jalepenos; optional to top

Original recipe makes Servings



Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos


This is Paula Deen's recipe from Foodnetworktv. You can also search it there.

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Delicious! We followed recipe as written.
DenelLaFleur113 2y ago

Delicious and so inexpensive! My husband loved it, too!
heather-hurley 3y ago

Great chili recipe. I used black beans instead of kidney beans.
brenmc 4y ago

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