You are here: Home » Recipes » Taco Soup Taco Soup Recipe by Jeff Wolfe Yield 6 servings Packed with fiber, this soup is a snap to make. PrintEmail For a less spicy soup, substitute 1 (14 1/2-ounce) can chopped tomatoes with juice for diced tomatoes and green chiles. Ingredients 1 pound ground sirloin2 -- (10-ounce) cans diced tomatoes and green chiles with juice2 -- (11-ounce) cans whole kernel corn with juice1 -- (15-ounce) can pinto beans with juice1 -- (15-ounce) can kidney beans with juice1 -- (4 1/2-ounce) can chopped green chiles, undrained1 -- (1-ounce) package original ranch salad dressing mix1 -- (1 1/4-ounce) package taco seasoning mix Instructions In a large pot, over a medium-high heat, cook the ground sirloin until done, about 5 to 7 minutes. Drain any excess grease. Add the tomatoes and green chiles, corn, pinto beans, kidney beans, green chiles, ranch dressing mix, and taco seasoning mix. Bring to a boil; reduce the heat and cook 5 to 10 minutes or untl well heated. If soup is too thick, add water. Note: Try ground turkey breast in place of ground sirloin for a low-fat protein substitute. To lower sodium, use "no salt added" canned products and rinse beans before adding.