Oklahoma Taco Soup
A hearty, flavorful taco soup with ground beef, tomatoes, beans, and spicy seasonings, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Brown the ground beef in a skillet and drain off any excess fat.
- Add the stewed tomatoes, Ro-Tel tomatoes and chilies, whole kernel corn, kidney beans, pinto beans, dried taco seasoning, and dried Ranch dressing to the browned beef.
- Add a little water, beef broth, or red wine if the mixture is too thick.
- Cook until the flavors blend and the soup is piping hot.
- Serve with crackers or cornbread.
Tips & Substitutions
For added depth of flavor, consider sautéing some chopped onions and garlic with the ground beef. If you want a vegetarian version, substitute the ground beef with lentils or a meat alternative. Feel free to adjust the spice level by using mild or hot Ro-Tel tomatoes, or even adding jalapeños for an extra kick. This taco soup is versatile, and you can easily incorporate other vegetables like bell peppers or zucchini.
Serving Suggestions
This Oklahoma Taco Soup is perfect as a hearty meal on its own, but you can elevate it by serving with crunchy crackers or warm cornbread on the side. Top each bowl with shredded cheese, sour cream, and fresh cilantro for added flavor. It pairs beautifully with Quick Hearty Nacho Dip for a complete meal experience, making it a great choice for family gatherings or game day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You can also microwave individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Oklahoma Taco Soup contains roughly 1156 calories, with 70g protein, 112g carbohydrates, and 48g fat. It is an excellent source of protein (141% of the Daily Value), dietary fiber (120% of the Daily Value), and iron (91% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1108mg per serving (48% 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?
Absolutely! To make this soup in a slow cooker, brown the ground beef and then add all the ingredients directly to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully, making for a rich and delicious soup.
Is it possible to freeze the taco soup?
Yes, you can freeze Oklahoma Taco Soup! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it on the stove or in the microwave until heated through.
What can I add to make this soup spicier?
To spice up your taco soup, consider adding diced jalapeños, extra hot sauce, or a pinch of cayenne pepper. You can also use spicy taco seasoning instead of the regular one. Adjust the heat to your preference to ensure it’s just the right level of spiciness for you and your guests.
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).