Total Time
Prep 15 mins
Cook 20 mins

The 64th Taco Soup recipe!. This is thick and rich. Recipe hails from The Best of Country Cooking 2005

Ingredients Nutrition


  1. In a Dutch oven or soup kettle, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until the cheese is melted. Stir in 1 cup of the sour cream; heat through (do not boil). Garnish with remaining sour cream.
Most Helpful

I think this is one of the best soups I have a recipie for! It was quick and easy to make. I substituted turkey for beef & low fat velveeta & sour cream. I also added half a can of corn and another 14oz. can of diced tomatoes just to add more "filling". Will definately make again!

Chef Big Penguin December 30, 2010

I gave this recipe 3 stars. My family really enjoyed this recipe. Even my picky 6 yr old newphew said this was really good. This was so easy to make! I made a few minor changes to the recipe. I used 2 pound ground beef, and 30oz canned pinto beans. Overall this was very good and I will make it again. Thanks for posting a really good recipe. Christine (internetnut)

internetnut January 02, 2009