Taco Soup II

149 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Recipe by  Julie

“This is a really good and easy recipe. Top with shredded cheese, and serve with chips.”

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Adjust Servings

Original recipe yields 6 - 8 servings



  1. In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  3. Top with shredded cheese, and serve with chips.

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Reviews (149)

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Really, really good stuff!!! I substituted corn for the hominy and more kidney beans for the lima beans. I also added chopped fresh cilantro and sliced avocado on top - extremely tasty! The whole family liked this dinner so I will absolutely be making it again.



Seriously, this is my favorite food. Ever. My mom always made it when I was little during the winter. I just made it again, and the best thing with this recipe: use your favorites! I put corn in it instead of lima beans, and I used jalapeƱos instead of chili peppers. I also made my own taco seasoning from a recipe on here (I think taco seasoning I) instead of the store package (I'm really big on my food being organic). I didn't add the ranch package either. Making my own seasoning made this even better than I could imagine! I love it with cheese and sour cream. Mmm, it's my guilty pleasure. And since there's only 2 of us here, this is enough for me to have dinner for a week or so, it's so good I don't mind eating it for days on end!! My boyfriend who hates beans even loves it! :)



Add a dollop of sour cream for the kids to tone down the spices. I used Mexican stewed tomatoes, butter beans, and substituted frozen corn for the hominy. Serve with corn chips (and guacamole). Fresh cilantro is wonderful and really compliments this soup.

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Amount Per Serving (6 total)

  • Calories
  • 669 cal
  • 33%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 38.5 g
  • 77%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 2300 mg
  • 92%

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Taco Soup


next recipe:

Taco Soup I