Try Taco Soup or Taco Stew: A Hearty and Healthy Crock Pot Meal
I first had this taco soup at a friend's house (at a game-night potluck dinner, to be specific), and though there was plenty of other yummy food to choose from, I ended up having nothing but taco soup -- three helpings in fact -- and a few tortilla chips and avocado as garnishes. It was SO tasty. And nutritious too.
Now, I do have a knack for culinary disasters (although, I think it's the fault of the recipes more so than the cook), but I had a feeling that I could pull off this taco soup.
I'm happy to report I was right!
I'll share the recipe I use below, along with some suggested sides and toppings.
A Close-Up of My Thick Taco Stew
My Taco Soup/Stew Recipe
There's really no way to ruin this "forgiving" soup. Just keep adding ingredients, and you can use more or less of any ingredient you want. Want more beans? Go right ahead and add more and whatever varieties you like. Same with the ground turkey or ground beef, etc. I have a friend who makes this dish without the tomatoes, but, to me, tomatoes are essential. That said, I don't mind leaving out the olives. So, it really just depends what your taste buds prefer.
I use a 6-quart slow cooker for this meal, and it just barely fits everything. So, the bigger the crockpot the better, or cut back on the amounts if you have a smaller crockpot. Me, I like to have leftovers -- this stewy soup (or soupy stew?) tastes even better when it's reheated -- or, if I don't think we'll eat it all in the next several days, I'll freeze smaller portions for later. You can just take the frozen soup out the night before and stick it in the fridge, and it will be ready to reheat on the stove or in the microwave for lunch or dinner the next day.
- 1 -2 Pounds of lean hamburger or ground turkey, Or eliminate the meat for a vegetarian version
- Cooking oil (to brown the meat)
- 1 Chopped onion
- 1 Small can of tomato paste
- 1 -2 Cans diced tomatoes
- 1 -2 Cans drained corn
- 1 Can sliced black olives
- 3 Cans of beans--pinto;black;kidney...any kind you like or combination (Drain and rinse)
- 2 Beef bullion cubes
- 2 -3 Tbsp Taco Seasoning
- Salt or seasoned salt
- garlic powder
- Brown the ground turkey (I prefer the leaner ground turkey) or, if you prefer, ground beef in a skillet with a chopped onion. Season it while it's in the skillet, i.e. seasoned salt, pepper, garlic powder, etc. whatever you like.
- Drain the oil and put it in a crockpot.
- I add the tomato paste, diced tomatoes, drained corn, olives and beans.
- Dissolve beef bullion cubes in a cup of water. (I've used vegetable bullion as well.)
- Add the taco seasoning gradually and put in however much you want.
- Add enough water to the crockpot to make it the consistency you want. Some people like it thick where others like it more liquid.
- Add the 2 "secret" ingredients---the green chiles and powder ranch dressing. I always have green chiles in my freezer, so I usually will dice up a pound or so depending on how hot the chile is and how hot I want the soup to be. Start with about 1-2 tsp of the ranch.
- Cook on high for 4 hours.
What did you think of this recipe?
Suggested Taco Soup and Stew Garnishes
To add some extra taste and texture to your stew, add one or more of these ingredients....
For sprinkling on top of the finished soup:
- Shredded cheddar (or other) cheese
- Sour cream
- Avocado, diced or sliced (a healthy fat)
For scooping thick taco stew or munching on the side:
- Tortilla chips
To round out the meal:
- Corn bread
- Corn or flour tortilla for dipping and cleaning out the bowl
© 2010 Deb Kingsbury
Have You Made Taco Soup? And how do you like it--like a soup or a stew?
Almost missed the secret ingredient on September 23, 2018:
There is a crockpot on High in my kitchen and its filled with this yummy soup. I almost missed the secret ingredient since it wasn't listed in the steps. This is so healthy I can enjoy as many bowls as I want. We're service guac & cornbread on the side. Can't wait for the football games to start so I know its soup time.
ludyshubs on February 23, 2012:
I haven't tried taco soup yet. Your lens looks so delicious. I will try your recipe.
Holley Web on January 04, 2012:
Either way is fine with me! This looks wonderful and I just have a question. Can you ship some Fed-Ex? ;) Happy New Year, I hope it's a great one for you!
Lisa Auch from Scotland on November 03, 2011:
Yummy! I can just imagine this....awh I am getting too hungry
rewards4life info on April 20, 2011:
The recipe looks simple enough (for me, that is) Will have to try it out soon. Thanks for shairng, Deb! =)
Wendy Leanne from Texas on April 11, 2011:
Yummy. You are this week's featured Chefmasters lens. You have a featured post on the blog: http://squidlog.net/squidoochefmasters/ and you will be featured on the Chefmasters lens all week: http://yummiest.recipes-to-create-a-meal.ever.com/
Congrats on a great recipe! I love the idea of adding powdered ranch dressing.
clouda9 lm on March 17, 2011:
It has been a while since I have had taco soup...now you've started the craving! May the luck of the Irish be with you today...*blessed and featured on http://www.squidoo.com/my-angel-wings :*
Addy Bell on February 19, 2011:
I like all my soups to be stews. I'm not a clear broth sort of person.
JCHume on February 15, 2011:
I am a soupaholic but must admit I have never heard of Taco soup. It looks wonderful.
anonymous on February 15, 2011:
Wow, you are making me Hungry!!! What Delicious Squidoo Lens you Have here!
Tony Payne from Southampton, UK on February 15, 2011:
I just love soup, period! I do prefer mine on the thick side though. This sounds great, I will have to try to make it.