Rita'S Taco Soup
Rita's Taco Soup is a hearty, flavorful dish blending ground beef, beans, corn, and spices, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Saute chopped onions and celery in a little oil until tender.
- Add ground beef and cook until browned.
- Add chili beans, Mexicorn, diced tomatoes or Ro-tel, tomato sauce, Pace Picante Sauce, black beans, and taco seasoning.
- Simmer the soup for about 45 minutes to 1 hour, adding water if the soup is too thick.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of chili powder or cumin along with the taco seasoning. If you prefer a vegetarian option, replace the ground beef with lentils or a meat substitute. You can also swap out the black beans for kidney beans or pinto beans based on your preference. Don't hesitate to top with shredded cheese or sour cream for added flavor.
Serving Suggestions
Serve the taco soup hot, garnished with fresh cilantro, avocado slices, or shredded cheese. It pairs beautifully with tortilla chips or a side of cornbread. You can also offer a dollop of sour cream or guacamole on top. For a complete meal, consider serving it alongside a salad or the delicious Three-Layer Mexican Pie.
Storage & Reheating
Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. If the soup thickens too much while stored, add a splash of water or broth to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Rita'S Taco Soup contains roughly 771 calories, with 44g protein, 96g carbohydrates, and 23g fat. It is an excellent source of protein (87% of the Daily Value), dietary fiber (75% of the Daily Value), and iron (57% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1650mg per serving (72% 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 use other types of beans in this recipe?
Absolutely! This taco soup is versatile, and you can use any variety of canned beans you prefer, such as kidney beans or pinto beans. Just make sure to drain and rinse them before adding to the soup to reduce sodium content and enhance the flavor.
Is it possible to make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef and sauté the onions and celery first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious, hearty soup.
What can I add for extra heat?
If you enjoy spicy flavors, consider adding diced jalapeños or a dash of hot sauce to the soup. You can also use spicy taco seasoning or add a pinch of cayenne pepper to the mix. Adjust the heat level to your liking for a perfect kick!
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).