Paula Deen's Taco Soup Modified

Warm, hearty, and bursting with bold Tex-Mex flavors, Paula Deen's Taco Soup Modified is the perfect one-pot meal for busy weeknights or cozy gatherings. This recipe swaps between ground beef or turkey, catering to your protein preference, and blends pantry staples like black beans, kidney beans, and zesty diced tomatoes with green chilies for a vibrant, flavor-packed base. Enhanced with taco seasoning, ranch dressing mix, and a touch of olive oil, this soup delivers layers of savory goodness in just 40 minutes from prep to table. Serve it topped with creamy sour cream, melty cheddar cheese, and fresh cilantro for an irresistible finishing touch, with tortilla chips on the side for dipping or crunching on top. Whether you're preparing a quick dinner or feeding a crowd, this customizable soup is a deliciously satisfying dish you’ll want to make again and again!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 medium onion, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) tomato sauce
• 2 cups beef broth (or chicken broth for turkey)
• 1 packet (1 ounce) taco seasoning
• 1 packet (1 ounce) ranch dressing mix
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 0.5 cup sour cream (optional topping)
• 0.5 cup shredded cheddar cheese (optional topping)
• 2 cups tortilla chips (optional for serving)

Directions

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until softened.

Step 3

Add the ground beef (or turkey) to the pot and cook until browned, breaking it up into smaller pieces as it cooks. Drain any excess fat, if necessary.

Step 4

Stir in the taco seasoning and ranch dressing mix, ensuring the meat is evenly coated.

Step 5

Add the kidney beans, black beans, diced tomatoes with green chilies, corn, tomato sauce, and beef broth to the pot.

Step 6

Stir everything together until well combined.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 8

Taste the soup and adjust seasoning if needed (e.g., add salt or pepper to taste).

Step 9

Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, and fresh cilantro, if desired.

Step 10

Serve with tortilla chips on the side for dipping or crumbling on top.

Nutrition Facts

Serving size	(3489.0g)

Amount per serving	% Daily Value*
Calories	4363.6

Total Fat 226.8g	0%
Saturated Fat 74.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 487.6mg	0%
Sodium 9823.4mg	0%
Total Carbohydrate 421.8g	0%
Dietary Fiber 71.1g	0%
Total Sugars 44.0g
Protein 181.7g	0%

Vitamin D 12IU	0%
Calcium 1158.6mg	0%
Iron 31.3mg	0%
Potassium 5832.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 16.3%

Carbs: 37.9%