This great taco soup is low in fat and calories but is “kicktail” spicy with a ton of taste plus it is thick enough to be called taco chili. You won’t believe this fits your diet.
Publishing Note: Originally Published: January 13, 2012, Updated with expanded discussion and updated photos.
I do not call many recipes “the best.” Too much bragging in that term. I need to feel deep in my heart that the recipe is worthy. This recipe is worthy in every way.
This taco soup is low in fat and calories but is “kicktail” spicy with a ton of taste plus it is thick enough to be called taco chili. You won’t believe this fits your diet.
This is the sixth soup in my “Week of Soups.” A personal favorite.
Pre-Week of Soup Recipes
Week of Soups Recipes
It is only a 1-5 scale, but this is a 6. I loved it. A personal favorite of mine.
Pro Tips: Recipe Notes on Crock Pot Taco Soup
I wanted to be lazy and not pay any attention to this, so I went the slow cooker route. You could do this on the stovetop in a couple of hours or a dutch oven in an over for a couple of hours.
Is it Taco Soup or Taco Chili?
This is a thick soup as published but if you want a very thick chili-like result, leave out the beef broth.
The Spicing and Taco Meat
I originally called this “Kicktail Taco Soup” due to the spicing and the great taste. The main complaint about most taco soups appears to be the mild washed out taste.
Most recipes start by cooking some burger and then dumping into a crock pot with the taco seasoning. The spices are minimal, to begin with, and then diffuse into the liquid, so the meat has little if any flavor.
I started with a modified version of my spicy taco meat. I bumped it up and added a little jalapeno. I added all the spices to the meat when cooking so it would keep some flavor and not have it all washed out in the soup. Excellent, just right.
This is 6/10 on the heat-o-meter. I thought it would be hotter. Add more spices or another jalapeno if you want to burn.
If you want less heat, cut back the cayenne pepper and/or eliminate the jalapeno pepper. You will still have great taste without the heat,
The Dry Ranch Dressing
I looked at a lot of recipes and really can’t claim an “inspired by.” This Paula Deen recipe had ranch dressing powder as did several others. It added an interesting taste, a little cool to oppose the heat of the jalapeno. I recommend it, but it is optional.
Recipe Size and Storage:
This is a relatively easy recipe to cut in half. Just adjust the serving area in the recipe card. It will do the math. But the instructions do not adjust. Cooking time is unchanged.
Good in the refrigerator for 3-4 days and good in the freezer for 3-4 months.
Other Crock Pot Soups
Ingredients for Taco Soup.
Prep one jalapeno by mincing and a medium onion with a medium chop.
Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.
While beef is starting to cook, combine the spices 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon of pepper.
When beef and onion has cooked for 6-8 minutes and just browned, drain fat. Add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned. About 10 minutes total cooking time.
Add beef to the crock pot. Rinse 1 can black beans, and one can of kidney beans and add to the pot. You may substitute any beans you want.
Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, 1 – 14oz can tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
Cook on low for 6 hours or high for 3 hours.
Originally Published January 13, 2012