4 Can Taco Soup


This soup recipe was shared with me by a girl I went to college with and it doesn’t disappoint!  This is a fast homemade soup that does not require much time or work.  It tastes great, freezes well, and is filled with protein and fiber!  I love making this soup during the cold months!  I usually am not one to eat soups because I am very much a texture person but this soup is chunky and when you top it with tortilla chips it adds a great layer of crunch.  Try it out, you will not be disappointed!  🙂



-1 lb of ground beef (pork, venison, or turkey would work too)

-1/2 tbsp of olive oil

-1 packet of taco seasoning

-1/2 a yellow onion, diced

-1 jalapeno, diced

-2 cloves of fresh garlic, minced

-1 can of corn

-1 can of ranch style beans

-1 can of Rotel (diced tomatoes with green chilies

-1 can of black beans (low sodium if available)


-Tortilla chips

-Diced avocado

-Grated cheese



*Use 1 large pot for the entire process.

In a heated pot, saute the onions, garlic, and jalapeno in olive oil until tender.

Add in the ground beef and taco seasoning to brown.

Once the meat is cooked all the way, add in the ingredients and juices from all 4 cans.

Place the lid on the pot and let the soup simmer on medium to medium low for 20 minutes.  Stir occasionally.

Serve soup with crushed up tortilla chips, chopped avocado, and grated cheese.



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