Easiest Taco Soup

Easiest Taco Soup

Jacqueline P
Edited on Mar 06, 2006

Compile this dish in minutes, then heat and serve. Using canned, jarred and packaged ingredients makes it super easy.


One 15 oz. can whole kernel corn.
One 15 oz. can diced tomatoes (whith chilies if you like it spicy).
One 8 oz. can of tomato sauce.
One 15 oz. can of turkey or beef (or vegetarian) chili with beans.
One 16 oz. jar of salsa (hot if you like it spicy).
One 15 oz. can of black beans.
One 1.5 oz. packet of taco seasoning mix (hot if you like it spicy).

One 3.8 oz. can of sliced black olives. (OPTIONAL)
One package of grated, sharp cheddar cheese. (OPTIONAL)
One bag of corn chips. (OPTIONAL)
One bag of tortilla chips. (OPTIONAL)
One container of sour cream. (OPTIONAL)
Minced fresh cilantro. (OPTIONAL)
Minced fresh chives or spring onions. (OPTIONAL)


Pour each undrained can and jar into a dutch oven or crock pot. Stir in the taco seasoning packet. Heat for 30 minutes in the dutch oven on the stovetop or for several hours in the crock pot. Serve in large soup bowls. Top with a variety of toppings, placing a large dollop of sour cream in the center and sprinkling shredded cheddar cheese, sliced black olives and corn chips over the top. Sprinkle optional cilantro, chives and/or spring onions over the large dollop of sour cream. Serve the tortilla chips on the side.
Mexican four cheese blend can also replace the cheddar cheese for a spicier blend.
If the 'mild' or plain ingredients are chosen, children love this soup. Little fish shaped crackers can replace the corn chips.
Serve with corn bread and cool drinks for a complete meal.

Not a NESTLÉ®-tested recipe.

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