Taco Soup Supreme

taco soup

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 see how it turned out. It was amazingly delicious and filling and will be a new favorite for my family.

Taco Soup Supreme

Taco Soup Supreme


  • 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


  1. Brown ground beef and drain.
  2. 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.
  3. Add all canned items and stir thoroughly.
  4. Add 1 cup of water and beef base.
  5. 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.
  6. 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.
  7. Serve with sides.

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, simply 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.

Crabby Housewife

Crabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years - they have two daughters. They have a house full of pets and her house is never quite perfect.