Paula Deen’s taco soup is the kinda dish that transforms classic taco flavors into a warm, savory bowl of goodness.
The beauty of this recipe lies in its simplicity and adaptability, where you can personalize with your choice of ingredients like ground beef or turkey.
My favorite trick is to let the soup simmer long enough for the flavors to meld beautifully, giving each spoonful that extra goodness.
Adding a dash of cheese or a dollop of sour cream just before serving elevates the flavor and adds a creamy texture.
If you’re looking for a hearty meal that’s both delicious and easy to prepare, you’ve found it!
How to Make Paula Deen Taco Soup
Ingredients
- 2 lbs Ground Beef
- 1 packet Taco Seasoning
- 1 packet Ranch Salad Dressing Mix
- 1 can Black Beans (15 oz., rinsed and drained)
- 1 can Kidney Beans (15 oz., rinsed and drained)
- 1 can Whole Kernel Corn (15 oz., drained)
- 1 can Tomatoes with Green Chilies (15 oz.)
- 2 cups Chicken Broth
- 1 cup Onion (chopped)
Step-by-Step Instructions
Step 1:
Brown the ground beef and chopped onion in a large skillet over medium heat. Stir occasionally to ensure even cooking.
Step 2:
Drain any excess fat from the browned beef. This step helps reduce grease in your soup.
Step 3:
Transfer the beef and onions to a large pot or slow cooker. Add the taco seasoning and ranch dressing mix, stirring to combine.
Step 4:
Add the black beans, kidney beans, corn, tomatoes with green chilies, and chicken broth to the pot. Stir well to incorporate all the ingredients.
Step 5:
Simmer the mixture on low heat for 45 minutes to an hour if using a stovetop. For slow cooking, aim for 4-6 hours on low heat.
Tips and Tricks for Making This Recipe
Use Fresh Herbs:
Adding fresh cilantro on top just before serving adds a burst of flavor and color.
Adjust the Heat:
If you prefer a spicier soup, include some chopped jalapeños or an extra can of tomatoes with green chilies.
Make It Vegetarian:
Swap the ground beef with an extra can of beans and use vegetable broth for a delicious vegetarian option.
Freezing for Later:
This soup freezes well! Make a large batch and store leftovers in the freezer for a quick meal anytime.
Serving Options:
This soup is fantastic with some tortilla chips on the side or topped with shredded cheese and sour cream. Enjoy!
What to Serve with Paula Deen’s Taco Soup
Tortilla Chips
You need something crunchy to go with your taco soup, and tortilla chips are the perfect match!
They can be used for scooping the soup or just as a crispy side.
Crumble them right on top for extra texture.
Guacamole
Guacamole pairs so well with the spicy flavors in the soup.
Its creamy texture and rich taste are simply perfect alongside the other ingredients.
Consider serving a bowl of it so everyone can add some to their preference.
Mexican Rice
It’s always fun to add some Mexican rice to your meal!
This side dish can easily soak up some of the delicious broth from your taco soup.
Plus, the spices in the rice complement the soup very well.
Pickled Vegetables
Add a little tang to your meal with some pickled vegetables.
They offer a nice contrast to the flavors of the soup and bring a refreshing crunch.
Pickled carrots or jalapeños would be fantastic choices.
Cornbread
Who can resist fresh cornbread with a warm bowl of soup?
The slight sweetness of cornbread provides a nice balance with the savory soup.
It’s also great for dipping to savor every last drop of the broth.
Make some ahead and warm up before serving for the best experience.
Variations and Substitutions
Experimenting with flavors is always exciting!
One way to switch things up is by using different types of beans.
You can try pinto beans instead of black beans if you like.
Adding corn can bring a touch of sweetness to your soup.
I sometimes use hominy for a unique twist.
Spice Level
Adjusting the spice level is easy and adds a lot of excitement.
Using a spicy taco seasoning mix kicks up the heat.
On the other hand, mild enchilada sauce keeps it more toned down.
Adding fresh jalapeños or a pinch of cayenne will definitely warm things up if you need more spice!
Protein Choices
Switching out the protein can change the whole dish!
Ground turkey or chicken make tasty alternatives to beef.
You could even try a vegetarian version with extra beans or tofu.
Your soup, your call!
Swapping ingredients keeps it fresh every time. Enjoy experimenting!
How to Store Leftover Paula Deen Taco Soup
Allow your taco soup to cool completely before attempting to store it. This will help keep it fresh and prevent bacterial growth.
Make use of airtight containers to store your soup, which helps in preserving its delicious flavor and texture.
Fridge Storage
You can keep your soup in the refrigerator for up to three to four days. It’s best to use a glass or BPA-free plastic container for optimal freshness.
Freezer Storage
If you want to store your soup for a longer time, freezing is the way to go! Use freezer-safe containers or heavy-duty zip-top bags to keep your soup for up to three months.
Portioning
I always find it helpful to store soup in individual portions, so you can easily thaw only what you need later. This simple step makes future meals more convenient and waste-free!
Common Mistakes to Avoid
Overcooking the Meat
You want to avoid overcooking the ground beef or turkey, as it can become too dry.
Keep an eye on the meat while browning to retain its juiciness and flavor.
When it turns brown, it’s time to move on to the next step!
Not Draining the Excess Fat
Leaving excess fat in the skillet can make the soup greasy and unappetizing.
After browning the meat, drain the fat for a cleaner, more balanced flavor.
This also helps the spices and other ingredients shine without being overwhelmed.
Skipping the Ranch Dressing Mix
Don’t skip adding the ranch dressing mix—it’s crucial for that unique twist in the flavor.
This ingredient complements the taco seasoning, creating a delicious depth of flavor.
Mix them well with the other ingredients for the best results in your soup.
Paula Deen Taco Soup Recipe
Ingredients
- 2 lbs Ground Beef
- 1 packet Taco Seasoning
- 1 packet Ranch Salad Dressing Mix
- 1 can Black Beans 15 oz., rinsed and drained
- 1 can Kidney Beans 15 oz., rinsed and drained
- 1 can Whole Kernel Corn 15 oz., drained
- 1 can Tomatoes with Green Chilies 15 oz.
- 2 cups Chicken Broth
- 1 cup Onion chopped
Instructions
- Brown the ground beef and chopped onion in a large skillet over medium heat. Stir occasionally to ensure even cooking.
- Drain any excess fat from the browned beef. This step helps reduce grease in your soup.
- Transfer the beef and onions to a large pot or slow cooker. Add the taco seasoning and ranch dressing mix, stirring to combine.
- Add the black beans, kidney beans, corn, tomatoes with green chilies, and chicken broth to the pot. Stir well to incorporate all the ingredients.
- Simmer the mixture on low heat for 45 minutes to an hour if using a stovetop. For slow cooking, aim for 4-6 hours on low heat.