gluten free recipes

By Mary Frances Pickett

Taco Soup Recipe

Sit down and slurp up a great taco with this taco soup recipe.

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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 =)


  • 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


  1. Combine all ingredients in a large saucepan or stockpot over medium heat.
  2. Bring the soup to a simmer
  3. Cook for 30 minutes.
Taco Soup Recipe 2004-12-10

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