In addition to being super simple, this easy taco soup recipe makes a lot of food, meaning you won’t have to worry about lunch or dinner for the next few days. Most of the ingredients are already in your pantry, so everything comes together quickly. We like finishing it off with corn chips or shredded cheddar cheese, but there’s a lot of opportunity to get creative here. For extra zing, top it with fresh cilantro, sour cream, or Greek yogurt. 

Recipe by Southern Living

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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Makes 14 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

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  • Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

  • *1 1/2 cups chicken broth may be substituted.

  • The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.