If you’re like me, when cold weather hits, you are looking for something you can cook that is warm, filling, and tasty. You can only cook so much chili before everyone is tired of it. I was recently inspired to try taco soup after a lady at my church served it at a women’s meeting. However, the recipes I found online for it called for ingredients I didn’t have on hand. You know me… I decided to just make up my own recipe and call it “Easy Taco Soup Supreme” and see how it turned out. It was amazingly delicious and filling and will be a new favorite for my family.
Updated: November 11, 2018
Easy Taco Soup Supreme Backstory
We love chili in this house. My husband is kind of famous for his chili. However, over time, you get kind of tired of the same red kidney beans and chili seasoning concoction. I started looking for other types of chili to mix things up a bit.
First, I experimented with white chicken chili, but my husband and kids weren’t too impressed. I went to a women’s meeting at my church and someone had made taco soup. It was like a light bulb went off. Theirs was pretty different from this, but I went home and started experimenting with Mexican seasonings and different mixes of beans.
The real trick to this chili was when I only had a little of my taco seasoning, so I threw in a package of dry ranch dressing mix. I also added creamed corn instead of regular corn to give it a richer consistency. The result was a huge pot of the most delicious and easy to make taco soup I’ve ever had.
FAQs about Taco Soup in the Crock Pot
How do I make easy taco soup supreme?
Making this super simple taco soup just requires browning some meat and opening some cans. It’s so easy, you’ll wonder why you didn’t make it before!
- Brown ground beef and drain the fat.
- Open cans of beans, creamed corn and tomatoes and dump everything into your slow cooker or a large pot.
- Stir in seasonings (ranch, taco seasoning, salt and pepper to taste).
- Stir in browned ground beef.
- Cook on low for an hour or in crock pot for 4-6 hours on low.
- Serve with toppings and corn chips.
How do you make taco soup on the stove?
The key to making good soup on the stove is to bring the soup to a gentle boil and then immediately turn it down and simmer as low as possible for an hour or more. You want to stir every 20 minutes or so to keep anything from sticking to the bottom of the pan and burning. Personally, I don’t cover the pot because I find it makes it boil too hard.
How do you make the best taco soup?
Try your own unique ingredients and add a twist or two. Think about what flavors go well together. Broccoli is a no, of course, but what would you find in Mexican dishes? A little green chili is a yes. A tiny bit of jalapeno adds some spice, etc.
How do you make homemade taco soup?
You could cook your beans from scratch and use your own taco seasoning as I outline in this article. I prefer to use canned because it’s fast and easy and I like the flavor of canned beans. However, you could also make this recipe much cheaper by prepping your own beans.
What do you put in taco soup?
I like creamed corn, because it adds a rich depth to the soup. I also prefer to use grass-fed beef I get from a local farmer here. Other than that, I don’t use any particular type of ingredient. I buy generic if it is cheaper.
What kind of beans go in taco soup?
I love to use a mix of beans. I was very specific when creating this recipe, but I typically use what I have on hand. The best taste is when you add in some black beans to the mix. For this recipe, I use black beans, pinto beans, red kidney beans (both a can of dark and a can of light).
How do I make taco soup thicker?
If you want a thicker type stew, make a roux. I love this technique from the Pioneer Woman about how to make a roux – who doesn’t love her show and tips? A roux can be used for soups, gravies, anything you want to make thicker without changing the taste.
How do I make my taco soup creamier?
I’ve been experimenting with this recently. One thing I’ve tried is adding a bit of cream cheese to the soup. The creamed corn helps with this, but the cream cheese adds another dimension. I added about 1/4 of a block, so not much, let melt and stir. Also, if you add some sour cream before serving, it really amps up the creaminess.
Sides and Adaptations
You can mix up the sides and make this more to your family’s taste. We enjoyed it with Fritos, but you could also use tortilla chips or nothing at all. The sour cream gave it a really nice, creamy texture and a bit of tartness. If you don’t like sour cream, simpy omit. I also chose Mexican cheese, but you can use what you have on hand (sharp, mozzarella, etc.).
One of the things that led me to create this recipe was not having items on hand in other recipes. I recommend using what you have. If you have some leftover corn that isn’t cream corn, use that and add a splash of heavy whipping cream. If you only have kidney beans and black beans, leave the pinto beans out. I really think you could use about any kind of legume with this and it would taste pretty good with the exception of butter beans or lima beans.
Have fun, experiment, and then come back and let me know how you adapted the soup and what you thought about the results. One of the best parts of cooking is creating something unique.
More Easy Dinner Recipes
You might also enjoy one of these easy dinner recipes:
- Easy Crock Pot Chicken Provencal Recipe
- Ooey Gooey Food Truck Chicken Quesadilla Recipe
- Amazingly Simple Tasty Soup Recipe
- Aunt Emma’s Southern Buttermilk Biscuits Recipe and Tips – these go great with any soup!
You May Need
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When I make taco soup, I like to use a huge pot and cook up a big batch. We eat on it all week or freeze it into serving size portions for quick lunches and dinners. This stainless steel stock pot is very close to the one I use here at home.
Throw together a quick and easy meal for your family tonight. The combination of Mexican spices in a soup is the perfect food for cold weather.
Warm your insides and your soul on a cold day with this easy, filling taco soup recipe. Better than plain chili!
- 1 pound 90% lean ground beef
- 1 small onion chopped
- 1 serving homemade taco seasoning
- 1 package of ranch dressing mix I prefer Hidden Valley for taste
- 1 can diced tomatoes with green chilies
- 1 can whole tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can creamed corn
- 1 cup water
- 1 beef bullion cube or beef base for 1 cup water
- 1 bag Fritos scoops
- 1 container sour cream
- 1 package shredded Mexican cheese
Brown ground beef and drain.
Place ground beef, chopped onions, ranch, and taco seasoning in pan and cook on medium heat for about 5 minutes or until onions are soft.
Add all canned items and stir thoroughly.
Add 1 cup of water and beef base.
Start on medium-low heat until it starts to boil lightly and then immediately reduce to simmer and cover with lid. Simmer for 30-60 minutes.
You can also place it in a crock pot at this point if you'll have family in and out throughout the day and want to keep it warm.
Serve with sides.