The church we attended when all five of our children were born had a wonderful tradition: friends and neighbors provided two weeks of meals for families with new babies. I always looked forward to the kindness and comfort of those meals—truly manna after long days and sleepless nights.

One of our family favorites from those deliveries is this Taco Soup, brought to us by my dear friend Carolyn. She arrived with a steaming crock of soup, tortilla chips, grated cheese, and sour cream to feed my family and celebrate our new baby. Since then this recipe has become a regular at our table in many variations.

Taco Soup is more than just dinner; it’s memory in a bowl. The smell bubbling on the stove brings back the soft, newborn scent of my babies and the quiet moments of holding them. Watching my sons enjoy this soup takes me back to their tiny hands curled on my chest as they slept. I also remember the friends who trudged through storms to deliver food and companionship when we needed it most.

One memorable delivery involved my sister Jessamine after she had her son, Ezra. When she sat down to eat that evening, she discovered a spider floating in the soup. Whether it hitched a ride or landed somewhere along the way, we’ll never know. Her husband ate the soup anyway—and everyone survived to tell the tale.

Cook’s Notes

• Like most soups, ingredients are flexible. Swap chili or pinto beans for kidney or pork and beans, or use home-cooked beans for an even better flavor and texture.
• If you use home-canned or home-cooked beans, taste and adjust the salt before serving.
• Replace the chicken broth with beer and add a couple of handfuls of masa to transform this into a robust chili.
• I usually make Taco Soup with my homemade buttermilk ranch dressing mix, but a store-bought packet works fine.
• To make a hearty vegetarian version, omit the meat and use vegetable broth or beer. Add textured vegetable protein or crumbles if you want extra texture.
• For a Tex-Mex inspired meal, serve Taco Soup with crispy avocado fries or tortilla chips and fresh garnishes.

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Taco Soup

Rebecca Lindamood

Ingredients

• 1 pound ground beef browned and drained or 3 cups leftover cooked meat, chopped
• 1 can crushed or diced tomatoes 28 ounces
• 2-3 cups chicken broth or stock Adjust for desired thickness
• 2 tablespoons ranch dressing mix homemade or purchased
• 2 tablespoons taco or enchilada seasoning omit if meat is already seasoned
• 1 can black beans or 2 cups cooked, drained and rinsed
• 1 can pinto beans or 2 cups cooked, drained and rinsed
• 1 can chili beans with sauce
• 2 cups frozen corn kernels

Optional for serving:

• Tortilla or corn chips
• Grated cheese
• Sour cream or plain yogurt
• Sliced green onions
• Minced fresh cilantro
• Diced tomatoes
• Avocado cubes, slices, or guacamole
• Lime wedges

Instructions

Slow Cooker Directions:

• In a slow cooker, combine browned and drained meat, tomatoes, ranch and taco seasoning mixes (if using), black beans, chili beans with sauce, pinto beans, and corn. Cover and cook on LOW for 6–8 hours. Serve with desired toppings.
• Store leftovers tightly covered in the refrigerator for up to one week, or portion and freeze for up to six months.

Stovetop Directions:

• In a soup pot, combine meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans, and corn. Cover and bring to a gentle simmer over medium-low heat. Remove the lid and simmer 30–40 minutes until slightly thickened.
• Serve with toppings as desired. Store leftovers tightly covered in the refrigerator for up to one week, or freeze portions for up to six months.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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Originally posted on December 8, 2009.