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Soup-er Bowl Taco Soup

By Sydney Kiefner


Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 10-12


  • 2 pounds lean ground beef
  • 2 pounds ground turkey
  • 1 pound ground pork
  • 3 tablespoons canola oil
  • 3 onions, diced
  • 2 (4-ounce) cans diced green chiles
  • 1 tablespoon cumin
  • ½ tablespoon ground chipotle chile pepper
  • 1 tablespoon chili powder
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can sweet corn
  • 2 (14-ounce) cans diced tomatoes
  • 1 (14-ounce) can Mexican tomatoes
  • 1 (1-ounce) packages dry ranch salad dressing mix
  • salt, to taste
  • black pepper , to taste
  • green onions, chopped, for garnish
  • cheddar cheese, grated, for garnish
  • sour cream, for garnish
  • Jalapeño Cracklin’ Cornbread, for garnish


In a large skillet sauté the ground beef, turkey and pork until browned. Drain fat and set aside.

In a large stock pot over medium heat, add canola oil, onions, green chilies, cumin, chipotle powder and chili powder. Sauté until onions are translucent. Add the meat and the remaining ingredients (including the bean juices) to the stock pot and stir well to combine. Salt and pepper to taste. Cook over a low heat for 30 minutes. (Add water or chicken stock if soup is too thick) To serve, ladle into bowls and garnish with green onions, cheddar cheese and sour cream. Serve with a spicy cornbread.

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