Favourite Taco Soup

This is the weeknight dinner you fall back on when the fridge looks empty but the pantry is full of cans. Brown a pound and a half of ground beef with onion, dump in everything else, and twenty minutes later you’ve got taco soup ready for a crowd of twelve.

The packet of taco seasoning does all the spice work, which is why this recipe stays so fast. If you want to mix your own, equal parts chili powder, cumin, and paprika plus a pinch of garlic powder, oregano, and salt get you very close.

Kidney beans hold their shape better than pinto in long simmers. Corn (canned or frozen) adds sweetness that balances the tangy tomato base. The mushrooms are unusual for Tex-Mex soup but they bring a meaty undertone that fills out the broth.

The garnish bar is half the fun: cubed avocado, shredded cheese, sour cream, and a fistful of broken corn chips for crunch. Set it up family-style and let everyone build their own bowl.

Kitchen Tips

• Drain off most of the grease after browning the beef; otherwise the soup turns oily as it simmers
• For deeper flavor, toast the taco seasoning in the beef fat for 30 seconds before adding the canned ingredients
• This soup tastes better on day two; make it ahead and reheat for a weeknight win
• Freeze in single-serving containers for grab-and-go lunches up to three months out

Variations

• Swap ground beef for ground turkey, chicken, or chorizo for different protein profiles
• Add a can of black beans alongside the kidney beans for a two-bean version
• Stir in chopped fresh cilantro and a squeeze of lime at the table for brighter flavor