OBB Taco Soup

Taco Soup

Recipe from Our Best Bites

1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Nutritional Information:
Calories: 188
Fat: 3.6
Fiber: 8.6
Protein: 15.8
WW Points: 4

Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.

Kathy's Taco Soup

**One Christmas Eve, the Harveys all came together for dinner at Kathy & Doug's house. The meal for the evening was a giant soup bar. Each family was in charge of bringing one soup and we were all able to try different soups. It was the perfect Christmas Eve meal! Kathy made this soup & it was one of our favorites.**

Taco Soup

Sauté together:

1 lb. Ground Beef or Veggie Shreds

1 Diced Onion

2 cups Chopped Celery (about 6 medium stalks)


Add remaining ingredients and stir together:

2 lg. cans Kidney Beans

1 can Vegetable Broth

2 cups Chopped Carrots

2 cans Cream of Potato Soup

1 pkg. (1/4 C) Taco Seasoning Mix

1 quart (32 oz) Tomatoes

1 sm. can Tomato Sauce


Cook for 15 to 30 minutes. Garnish with Monterey Jack Cheese and Tortilla chips

Usually double this recipe.