Taco Soup

Weather reports say that we may get snow tomorrow! It’s been YEARS since we got a good snow, so we get way overexcited when there’s even a chance. And when it’s snowy outside, soup seems like the only acceptable dinner. Luckily we still have one last container of Taco Soup in the freezer.

Taco Soup is a perfect week night meal. You throw everything into the soup pot, let it simmer, and then serve. No real work required.  And, unless you’re feeding 8 people, there should be leftovers for tomorrow’s lunch. . . or, if you can wait, next month’s dinner. This soup does really well in the freezer so I try to stash away as much as possible.

My mom always served Taco Soup over corn chips, but I like it best over white rice. You really can’t go wrong either way. Just use whatever you have on hand. And if you’re more of a meat person, than a bean person, you can substitute 1.5 lbs. of ground beef or turkey for the beans. However, I must say that I think the soup is so much prettier (and tastier) with the beans.  If only I could remember to take a picture of it, you could see for yourself. But trust me, the beans are good =)

This recipe is included in the new free menu plan that I just sent out. If you haven’t signed up for that email list, you can do so here.  That menu plan is also a sample of the menu plan that you could get every week, if you subscribe to my new Gluten Free Suppers menu plan.  You can find out more details here, but each week you’ll get 6 supper recipes from the best gluten free bloggers around, plus a grocery shopping list.  The first 100 subscribers will get a discounted price for the life of their subscription, so don’t wait around to check this out. It would also make a marvelous gift for the Holidays.

Now, on to the recipe.

Taco Soup (8 servings)

28 oz. diced tomatoes
(2) 15 oz. cans whole kernel corn
15 oz can black beans
15 oz can pinto beans
1.25 oz packet taco seasoning
1 packet Knorr Vegetable mix
16 oz jar of salsa

Cooking Directions:
Combine all ingredients in a large saucepan or stockpot over medium heat. Bring the soup to a simmer, and cook for 30 minutes.


  1. McCormick’s Taco Seasoning is GF and McCormick’s is very good about marking allergens clearly on their products. Here are the ingredients: ONION, POTATO STARCH, WHEY SOLIDS (MILK), SALT, SPICES (INCLUDING CHILI PEPPER, OREGANO, AND CUMIN), PAPRIKA, SUGAR, GARLIC, AND CITRIC ACID.

    The Knorr’s does contain MSG which some celiacs avoid. Simply Organic does make a couple of ranch dip mixes that does not have wheat or MSG. Or you can make you own with this recipe:

    * 2 teaspoons salt
    * 2 teaspoons dried minced garlic
    * 3 tablespoons dried minced onion
    * 2 teaspoons freshly ground pepper
    * 2 teaspoons sugar
    * 2 1/2 teaspoons paprika
    * 2 1/2 teaspoons dried parsley flakes

  2. Mary Francis,
    I’ve made taco soup for a few years but I really like your recipe. Very simple and also savory. I’m not quite sure how I happened upon it. When I look at your recipe index I can’t find it. Am I completely skipping over it or is it not indexed?
    I keep finding it by googling.
    Thank you so much for all your recipes and work. You have truly improved our quality of life since discovering my foster son cannot have gluten two days before Christmas.
    When my wife and I are choosing between trying a baking recipe from a site we just discovered and a recipe we haven’t tried from your site, we always say, “I don’t know…Mary Francis has never steered us wrong.” :)
    Thank you for all your tips and simple, DELICIOUS recipes!


  3. Trish Musser says:

    My mother was recently diagnosed as a Celiac and she is coming to our house for our Super Bowl party so it is important to me to find things that she can eat and that everyone else will enjoy also. I am happy to have found this recipe and I have made a double batch to serve for tonights game!! I am excited to see how she likes it!
    thanks for the recipe!