Paula Deen's Taco Soup

Prep Time
Cook Time
6h 20m
Ready In

"I think this is more like chili, anyway it's an awesome soup, Paula doesn't add in garlic I love garlic so I add it"

Original recipe yields 14 servings


  • Serving Size: 1 (220.6 g)
  • Calories 380.3
  • Total Fat - 18.1 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 61.3 mg
  • Sodium - 97 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 10.6 g
  • Sugars - 4 g
  • Protein - 29.4 g
  • Calcium - 97 mg
  • Iron - 5.7 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.3 mg

Step 1

Brown the ground beef with onions in a large skillet and make sure to drain the excess fat. Once you add beef back to the pan add your garlic and cook for less than 45 seconds as you don't want to burn the garlic. Immediately pour into a slow cooker.

Step 2

Mix the following ingredients with the beef in the slow cooker: the tomatoes, chilies, the olives, beans, corn, seasoning mix and ranch dressing mix.

Step 3

Put the slow cooker on low for 7 to 8 hours. If you are using a large pot on the stove, be sure to simmer for only about an hour.

Step 4

When finished, put your Tortilla or corn chips in bowls and pour the soup over them, or you could pour the soup first and place the chips inside the sides of the bowl in the soup.

Step 5

Be creative with your toppings. You can use sour cream (ya, this is a must!), loads of cheese (another must!) and give it some heat if you want with hot peppers.

Step 6


Tips & Variations

  • Slow Cooker



I have to agree with the previous poster, this is a great soup, with loads of flavor!

review by:
(12 Mar 2013)


One word.. fantastic! just make this soup you will not be sorry, I left out the olives and I don't know if they would have made it even better that it already is, thank you for posting this great soup recipe!

review by:
(19 Feb 2013)