Go Back

Paula Deen Taco Soup

Paula Deen taco soup is a bold, canned-ingredient Tex-Mex soup made with browned ground beef, beans, corn, and Rotel. Simmer it until thick and hearty, then top it with a mountain of cheddar, sour cream, and crunchy tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Southern Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 2 lb ground beef
  • 1 onion Dice into small pieces so it softens quickly.
Canned beans and vegetables
  • 1 can (15 oz) black beans Drain well before adding.
  • 1 can (15 oz) kidney beans Drain well before adding.
  • 1 can (15 oz) pinto beans Drain well before adding.
  • 1 can (15 oz) corn Drain well before adding.
  • 1 can (10 oz) Rotel tomatoes Use for a mild-to-medium tomato heat.
  • 1 can (14 oz) diced tomatoes
Seasonings and broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) Hidden Valley original Ranch Adds classic ranch flavor to the soup base.
  • 4 cup beef broth
Toppings
  • 0.5 shredded cheddar Add generously right before serving.
  • 0.5 sour cream Spoon over hot soup so it melts slightly.
  • 0.5 tortilla chips Top with lots for crunch.
  • 0.25 green onions Optional but great for freshness.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef with the diced onion in a very large pot over medium-high heat, then drain the fat.
  2. Let the pot heat back up briefly until the browned bits sizzle when you stir, about 30 seconds.
Build the soup
  1. Add all drained canned ingredients and all three seasoning packets, then stir to combine so everything is evenly distributed.
  2. Pour in the beef broth and bring the soup to a boil, stirring as it heats.
Simmer and season
  1. Simmer the soup for 15-20 minutes at a steady simmer until the flavors meld and it thickens slightly.
  2. Season with salt and pepper to taste, noting the three packets provide the signature bold, well-seasoned Paula Deen flavor.
Serve
  1. Serve the soup hot with a very generous topping of shredded cheddar, sour cream, and lots of tortilla chips.
  2. Finish with green onions if using, then serve immediately for best crunch.

Notes

Pro tip: drain all beans and corn well so the soup doesn’t get watery, and keep the simmer steady for the thick, hearty texture. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (add cheddar, sour cream, and chips after reheating). For a lighter option, swap 90% lean ground beef and use reduced-fat cheddar and sour cream.