Aunt Ruth'S Taco Soup
A hearty, flavorful taco soup with ground meat, corn, tomatoes, and savory seasonings, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Brown the ground meat and chopped onion in a large pot until fully cooked.
- Drain the excess fat from the meat and onion mixture.
- Add 1.5 cups of water to the mixture and bring to a boil.
- Add the cans of vegetables: whole kernel corn, cream-style corn, stewed tomatoes, kidney beans, Ro-Tel tomatoes, and hominy (if using).
- Stir in the dry Ranch dressing mix and taco seasoning packets.
- Reduce heat and let simmer for about 30 minutes, stirring occasionally.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef. If you prefer a vegetarian version, substitute the meat with lentils or more beans. You can also add diced bell peppers for extra crunch. Adjust the spice level by using mild or hot taco seasoning, depending on your preference. For a creamy texture, a dollop of sour cream or a sprinkle of cheese can enhance the dish, similar to some Mexican recipes.
Serving Suggestions
Serve the taco soup hot, garnished with shredded cheese, chopped green onions, or fresh cilantro for added freshness. It pairs beautifully with Mexican Corn Bread Sticks for a hearty meal. You can also offer tortilla chips on the side for dipping. For a complete dinner, consider serving it alongside Phyllis' Spanish Rice to soak up the delicious flavors.
Storage & Reheating
Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe container, covering it loosely to allow steam to escape. If the soup thickens, add a splash of water while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ruth'S Taco Soup contains roughly 604 calories, with 56g protein, 87g carbohydrates, and 6g fat. It is an excellent source of protein (113% of the Daily Value), dietary fiber (109% of the Daily Value), and iron (97% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1321mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco soup in a slow cooker?
Yes, you can prepare this taco soup in a slow cooker. Start by browning the meat and onion, then transfer them to the slow cooker. Add all remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. This method will enhance the flavors as they meld together over time.
Is it possible to freeze leftover taco soup?
Absolutely! This taco soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator, then reheat on the stove or in the microwave.
What can I substitute for the kidney beans?
If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas for a different texture. Each of these options will still provide a hearty element to the soup while keeping it nutritious and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).