Taco Soup With Beans and Baked Tortillas

READY IN: 1hr 15mins
Recipe by Kittencalrecipezazz

This is a very thick soup, if you want a thinner soup with more liquid add in more water or tomato juice to thin out as desired. I strongly advise to make this soup a day ahead and refrigerate to blend the flavors! You can really use any kind of beans that you desired for this recipe, or use a mixture of canned beans, or use just the kidney beans! Make certain to brown the ground beef very well it adds more flavor to the soup. My recipe for Taco Seasoning Mix #76616 works well for this! Servings is only estimated.

Top Review by DuChick

Every bite is bursting with flavor! So colorful and healthy too. I used half ground turkey breast with the ground beef, but next time I'll use all ground beef. I'd also use crushed tomatoes since we don't really like tomatoes in chunks. Weird, huh? No jalepeno peppers were necessary while we found plenty of heat with the other ingredients. Perfect for cold, wintry days. Thanks again, Kitten.

Ingredients Nutrition


  1. In a large pot brown the beef with onions, garlic, jalapeno peppers and chili flakes (if using) until well browned (about 12-15 minutes; drain and return to pot.
  2. Add in all the remaining ingredients except the tortillas; mix to combine.
  3. Cover and simmer for about 1-1/2 hours (simmer uncovered the last 30 minutes of cooking).
  4. Season with black pepper and salt if desired.
  5. Thin out with more water or tomato juice if necessary.
  6. Place the tortilla strips on a greased baking sheet, sprinkle with salt if desired and bake in a 375 degree oven for about 8 minutes.
  7. Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips.

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