Corn Chip Soup
A hearty, flavorful soup combining seasoned ground beef, beans, tomatoes, and creamy avocados, topped with cheese, sour cream, and crunchy corn chips — perfect for comfort and gatherings.
Ingredients
- 1 lb. ground beef ⓘ
- 1/2 cup onion, chopped ⓘ
- 1 (30 oz.) can diced tomatoes ⓘ
- 1 (16 oz.) can tomato sauce ⓘ
- 1 (25 oz.) taco seasoning mix ⓘ
- grated cheese ⓘ
- sour cream ⓘ
- chopped green onions ⓘ
- 3 cups water ⓘ
- 1 (16 oz.) can kidney beans ⓘ
- 1 (16 oz.) can chili beans or canned chili with beans ⓘ
- garlic salt ⓘ
- 2 diced avocados ⓘ
- corn chips ⓘ
Instructions
- In a large pan, cook ground beef until browned; season with garlic salt.
- Add chopped onion and cook until limp or browned.
- Add water, undrained beans, diced tomatoes, tomato sauce, and taco seasoning mix.
- Simmer, covered, about 15 minutes.
- Just before serving, add diced avocado to the soup.
- Serve the soup topped with grated cheese, sour cream, and corn chips as desired.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with lentils or crumbled tofu. You can also use fresh tomatoes instead of canned. Adjust the spice level by choosing a milder or hotter taco seasoning mix based on your preference. For added flavor, consider incorporating some chopped jalapeños. This recipe pairs beautifully with Miriam'S Tamale Pie for a hearty meal.
Serving Suggestions
Serve the soup hot, topped with grated cheese, sour cream, and crispy corn chips. It goes well with a side of crusty bread or a fresh salad. For a delicious twist, try pairing it with Megan'S Taco Salad for a complete meal. Garnish with chopped green onions or fresh cilantro for added color and flavor.
Storage & Reheating
Leftover Corn Chip Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Chip Soup contains roughly 823 calories, with 22g protein, 87g carbohydrates, and 45g fat. It is an excellent source of protein (44% of the Daily Value), dietary fiber (38% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 818mg per serving (36% 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 freeze Corn Chip Soup?
Yes, Corn Chip Soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or in the microwave until hot.
What can I use instead of kidney beans?
If you don't have kidney beans, you can use black beans or pinto beans as a substitute. Both options will maintain the soup's hearty texture and flavor. You can also use canned chili with beans for an extra kick and added flavor.
Can I make this soup in a slow cooker?
Absolutely! To make Corn Chip Soup in a slow cooker, brown the ground beef and onion first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Just before serving, stir in the diced avocado and top as desired.
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).