Best Taco Soup

This is the best taco soup because it is loaded with ground beef and taco flavor plus topped with freshly fried corn tortillas.

I personally think this is the best taco soup and so do my kids. It’s because I use freshly fried corn tortillas as topping for the soup. I think the homemade tortilla chips totally take this taco soup over the top.

We love Mexican cuisine in our house so much that it’s considered comfort food. And there’s not much better than comfort food that is quick. Everything can be in the pot in about 10 minutes and then you just have to let it simmer. This taco soup makes an appearance on our dinner table at least once a month and sometimes more often.

Tips for making the best taco soup:

• Stock up on ground beef when it’s on sale so you have some ready in the freezer for this recipe. If you forget to thaw your beef the night before, here’s how to thaw ground beef quickly.
• Use your favorite brand of taco seasoning and salsa for this recipe.
• You can substitute store-bought tortilla chips for the freshly fried corn tortillas – but the soup won’t be quite as good. 
• I use these tongs to flip my tortillas over in the hot oil.
• Don’t forget to top the soup with cheddar cheese and sour cream, along with the homemade tortilla chips.

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Best Taco Soup

This is the best taco soup because it is loaded with ground beef and taco flavor plus topped with freshly fried corn tortillas.

Course Soup

Cuisine Mexican

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8

Author Foodtastic Mom

Ingredients

• 4-inch corn tortillas
• canola oil
• sea salt
• 1 small onion chopped
• 2 cloves garlic minced
• 1 1/2 lbs ground sirloin (90% lean)
• 1 envelope taco seasoning
• 1 15 oz can pinto beans drained
• 1 15 oz can corn drained
• 1 15 oz can fire roasted diced tomatoes drained
• 1 cup salsa
• 3 cups chicken stock
• shredded cheddar cheese and sour cream for serving

Instructions

1. In a large, non-stick skillet, pour enough of the oil in the pan so it is about 1/4-inch to 1/2-inch deep. You don't need a lot of oil. Heat the oil over medium heat. Once it is hot, gently place the tortillas in the pan to fry. I am able to fit three tortillas in my pan at a time. You don't want them to overlap. Allow them to fry until they are starting to puff a bit and lightly brown. Then flip them over and fry for about one more minute. Remove the tortillas to a paper towel-lined plate and sprinkle with sea salt. Continue frying the tortillas until you have enough. I usually make anywhere between 8 and 12, 4-inch tortillas.

2. Heat a soup pot over medium-high heat. Add one tablespoon of oil. When it's hot, add the onion and garlic and cook just until the garlic is fragrant, 1 to 2 minutes.

3. Add the ground sirloin and cook until the meat is no longer pink, breaking up the meat with a spoon or spatula as it cooks. 

4. Stir in the taco seasoning and cook for about one minute. 

5. Then add the beans, corn, tomatoes, salsa and broth. Stir well and bring the soup to a gentle boil. 

6. Reduce the heat and cover the soup so it is gently simmering. Allow the soup to simmer at least 20 minutes before serving. 

7. Serve the soup topped with the freshly fried corn tortillas, shredded cheese and sour cream. 

More soup recipes:

• Instant Pot Turkey Taco Soup
• Creamy Cheese Tortellini Soup
• Wicked Black Bean and Ghost Pepper Sausage Soup
• Beefy Alphabet Italian Wedding Soup
• The Best Tomato Soup