Taco Soup + Homemade Taco Seasoning Recipe

It’s soup season.


When isn’t it soup season at our house? Ha!

Of course, soups are thought to be a seasonal dish, but we eat soups ALL. YEAR. LONG.

Because I want to. And my kids want to. So the decision is easy.

With that said, when the weather creeps over 80 degrees we naturally crave grilled foods over soup, but Split Pea Soup and this Taco Soup are still regulars in our menu rotation.

BUT now that it’s fall…bring it on. Soups, stews, chilis, stoups (thicker than soups, thinner than stews- a cute Rachael Ray catchphrase). Let’s do this!

This particular soup recipe has been a popular dinner recipe in our home for almost 10 years now. My sweet friend, Ashlie, shared it with me when I was first married and I have been making it ever since. It has quickly become a favorite with my family and friends too which has led to my own sharing of this recipe.

A few slight changes have been made over the years to “healthify” it like adding more vegetables and using my own homemade seasoning mixes.

You know me, it physically hurts to not throw in that lone zucchini on the counter. 😉

Taco Soup + Homemade Taco Seasoning Recipe
Taco Soup + Homemade Taco Seasoning Recipe

Taco Soup

This is an easy, healthy, & gluten free stove top meal that uses ground turkey (bison, beef, or venison) along with tons of clean eating vegetables and pantry items like canned beans. The option to use homemade ranch and taco seasonings take this dinner to a whole new level. This quick, skinny, and low carb recipe is simple to prepare and will quickly become a family favorite! To find more “healthified” recipes visit groundedandsurrounded.com!


  • 1 lb ground meat (turkey, beef, venison)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 2 cups frozen corn or 15 oz can
  • 28 oz can diced tomatoes, undrained
  • 15 oz can of beans, undrained I used an organic Tri-Bean Blend (kidney, black, and pinto beans) from Wal-Mart
  • 2 cups water
  • 3 Tbsp homemade taco seasoning or 1 packet
  • 3 Tbsp homemade ranch seasoning or 1 packet
  •  salt and pepper
Servings: people


  1. In a large pot, brown the meat. Add in remaining ingredients and simmer for 30 minutes. Taste. Add more seasoning such as chili or cayanne powder, salt, or pepper if needed. I’ve been known to stir in a generous drip of Frank’s Hot Sauce to kick it up a notch!
  2. Top with plain Greek yogurt, shredded cheese, tortilla chips, avocado, or lime wedges!
Recipe Notes

This soup is quite thick, feel free to add in more water or beef stock to “stretch” the meal further!

Crock-pot variation: Place all ingredients including browned meat in crock-pot and cook on low for 6 hours.


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