Quick Simmer Taco Soup Recipe

No chopping needed for this soup. Simply open and dump tex-mex ingredients together and simmer. Viola!
  • Ready in: 20 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: Makes 6 servings.

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  • 6 cups unsalted chicken broth or stock
  • 1 (15 ounce) can no salt added black beans, undrained
  • 1 (15 ounce) can no salt added whole kernel corn, undrained
  • 1 (14.5 ounce) can diced tomatoes with green chiles, undrained
  • 2 cups prepared Make & Freeze Taco Meat, thawed if frozen
  • 2 cups small shell pasta
  • 2 cups shredded Cheddar cheese
  • 1 cup sour cream, plus more for garnish
  • ¼ cup chopped fresh cilantro, optional
  • Tortilla strips, optional

cooking methods

  • Stovetop


This recipe uses Make & Freeze Taco Meat.

  1. In large saucepan over medium heat, combine first 5 ingredients. Bring to a boil.
  2. Reduce heat and add pasta. Simmer 10-12 minutes or until pasta is tender.
  3. Remove from heat. Stir in cheese, sour cream and cilantro, if desired, until melted and smooth. Garnish with tortilla strips, if desired.

Makes 6 servings.

Nutrition per Serving: (does not include optional toppings) Calories: 640 Total Fat: 30g Sat. Fat: 17g Cholest: 120mg Sodium: 790mg Carbs: 50g Fiber: 7g Sugar: 8g Protein: 38g

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