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Paula Deen Taco Soup

Paula Deen taco soup is a bold Southern Tex-Mex soup with browned ground beef, three bean varieties, and all the canned ingredients simmered until thick and hearty. Top it with shredded cheddar, sour cream, and tortilla chips for a loaded, spoonable bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Southern Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 2 lb ground beef
Onion
  • 1 onion large, diced
Beans and corn
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) corn, drained
Tomatoes and seasonings
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) Hidden Valley original Ranch
Broth
  • 4 cup beef broth
Toppings
  • 0.5 cup shredded cheddar for generous topping
  • 0.5 cup sour cream for generous topping
  • 2 cup tortilla chips lots, for serving
  • 2 tbsp green onions optional, for serving
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a very large pot over medium-high heat and brown the ground beef with the diced onion. Cook until no longer pink, then drain the fat.
Build the soup
  1. Add the drained black beans, drained kidney beans, drained pinto beans, drained corn, Rotel tomatoes, and diced tomatoes to the pot along with the taco seasoning, ranch dressing mix, and Hidden Valley original Ranch packets. Stir to combine so everything is evenly distributed.
  2. Pour in the beef broth and bring the mixture to a boil, stirring occasionally to prevent sticking.
Simmer and serve
  1. Reduce heat to maintain a simmer and cook for 15-20 minutes. The soup should thicken slightly and the flavors should blend together.
  2. Season with salt and pepper to taste. Serve with a very generous topping of shredded cheddar, sour cream, and lots of tortilla chips, with green onions if using.

Notes

Pro tip: use a very large pot so the beans and broth stay evenly simmered and don’t scorch on the bottom. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is yes—freeze up to 3 months, then thaw in the fridge and reheat; add fresh toppings (cheddar, sour cream, tortilla chips, green onions) after reheating. If you want it lighter, use lean ground beef and reduced-fat cheddar and sour cream.