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Paula Deen Taco Soup Recipe

I’ve been making Paula Deen’s Taco Soup for family dinners, and it’s always a comforting treat that brings everyone to the table with eager anticipation.

I make sure to brown the meat just right – it’s the foundation of flavor for this robust soup.

The mix of beans, corn, and tomatoes, along with the taco seasoning, creates a symphony of flavors that’s both hearty and satisfying.

What I really cherish about this recipe is its simplicity and the fact that it’s a complete meal in one pot.

A pro tip:

Let the soup simmer a bit longer to deepen the flavors – patience is your friend here!

How to Make Paula Deen Taco Soup

Paula Deen Taco Soup Recipe

In this section, you’ll learn how to make the delicious and easy-to-cook Paula Deen Taco Soup.

The recipe is perfect for beginner cooks, and it’s easily adaptable to suit your taste buds.

The soup can be made with ground beef or ground turkey, and it’s perfect for serving in a slow cooker.

Ingredients List

  • 2 lbs ground beef (or lean ground beef/ground turkey)
  • 2 cups diced onions
  • 2 (15 1/2 ounce) cans of pinto beans
  • 1 (15 1/2 ounce) can red kidney beans
  • 1 (15 1/2 ounce) can whole kernel corn, drained
  • 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 1/2 ounce) can tomatoes with chiles
  • 1 packet of taco seasoning (1 1/4 ounces)
  • Optional: corn chips, shredded cheese, and sour cream for toppings

Step-by-step process

Step 1

Brown the meat: In a large skillet, cook the ground beef and onions over medium heat until the beef is browned and crumbly.

If you prefer, you can use ground turkey instead of ground beef.

Step 2

Drain excess fat: Once the meat is cooked, drain off any excess fat.

This is important for achieving the desired consistency in the soup.

Step 3

Mix the ingredients: Transfer the browned beef and onions to your slow cooker or large stockpot.

Then, add the beans, corn, and all the different tomato varieties.

Add in the packet of taco seasoning and mix everything well to combine.

Step 4

Cook the soup: If using a slow cooker, set it to low and cook for 6-8 hours, allowing all the flavors to meld together.

If you don’t have a slow cooker, you can cook the soup on the stovetop: simmer on low heat, covered, for about 1 hour, stirring occasionally.

Step 5

Taste and adjust: Check the soup for seasoning and adjust to your liking.

If the soup is too thick, you can add up to a cup of water to reach your desired consistency.

This is also a great time to taste the soup and adjust any ingredients to suit your taste buds.

Step 6

Serve and enjoy: When the soup is ready, ladle it into bowls and serve with corn chips, shredded cheese, and sour cream if you like.

This simple, straightforward recipe will help you make a flavorful and satisfying Paula Deen Taco Soup in no time.

Bon appétit!

Side Dishes for Paula Deen Taco Soup

Taco soup is a flavorful and hearty meal.

To complete your delicious Mexican feast, consider serving it alongside some of these traditional side dishes:

Tortilla Chips

No Mexican food experience is complete without crispy tortilla chips.

Serve them alongside your taco soup as a crunchy accompaniment.

You can use them to scoop up the soup or top them with cheese and other ingredients for loaded nachos.

They are the perfect versatile side dish for your meal.

Mexican Rice

A classic Mexican side dish is Mexican rice.

This seasoned rice dish is mild yet savory and pairs really well with your taco soup.

Cooked with tomatoes, peppers, onions, and spices, it complements the flavors in the soup and adds a satisfying starch to your meal.

With these delectable side dishes, your Paula Deen Taco Soup meal will be well-rounded and enjoyable for everyone.

Remember to include a variety of textures and flavors to make the entire dining experience delightful.

Ingredients Substitutes

You might not always have the exact ingredients at hand, or you may want to try alternative options for health or dietary reasons.

Here are some possible substitutes you can consider using in place of the designated ingredients:

Kernel Corn

If you don’t have kernel corn on hand, you can easily substitute it with frozen corn or canned hominy.

Both options will still provide a nice texture and sweetness to the soup without compromising the overall taste.

Cans Pinto Beans

You can replace pinto beans with either black beans or white beans like cannellini or navy beans.

The substitution will not drastically change the flavor profile of the soup, as these beans have a similar taste to pinto beans.

How to Store Paula Deen Taco Soup

Storing your leftover Paula Deen Taco Soup properly is essential for preserving its taste and freshness.

To do so, you should use an airtight container.

This will help keep the soup fresh for a longer period and prevent it from absorbing any unwanted odors.

Before storing your taco soup, allow it to cool down to room temperature.

Placing hot soup directly into the refrigerator may cause a rise in temperature and promote bacterial growth.

Once it has cooled, transfer the soup to an airtight container and seal it tightly.

Refrigeration:

Store your taco soup in the refrigerator for up to 3-4 days.

This is the most common and easy method for short-term storage.

Remember to always keep the container sealed to maintain the soup’s flavor and freshness while refrigerated.

Freezing:

If you want to store your soup for an extended period, consider freezing it.

First, make sure to use a freezer-safe airtight container.

Then, label and date the container so you can easily identify it later.

Freeze the soup for up to 2-3 months.

To reheat, simply thaw the soup in the refrigerator overnight or use the defrost option on your microwave before transferring it to a saucepan to be warmed on your stovetop.

Remember to store your leftover Paula Deen Taco Soup using an airtight container, regardless of the storage method you choose.

By following these simple steps, you’ll ensure that your delicious taco soup remains flavorful and safe to consume.

Common Mistakes to Avoid

Overcooking the Ingredients

When preparing Paula Deen’s delicious taco soup, it’s important not to overcook your ingredients.

Cooking on medium-high heat is preferable, as it allows the flavors to meld together without burning the ingredients.

Make sure to keep an eye on the soup as it simmers to avoid any unwanted overcooking.

Not Draining the Canned Items

For the best outcome, ensure that you drain the whole kernel of corn and tomato products before adding them to your soup.

This prevents excess liquid from diluting the flavors and helps maintain the ideal consistency.

Rushing the Cooking Process

The key to a delicious soup is allowing the ingredients to simmer and meld together properly.

Resist the temptation to rush the cooking process to ensure a rich and flavorful result.

Give the soup adequate time to develop its full potential of taste.

Paula Deen Taco Soup Recipe

Paula Deen Taco Soup Recipe

Looking for a delicious and satisfying meal that's packed with flavor?
Paula Deen's taco soup recipe has got you covered.
This comforting dish not only warms your stomach but also your heart.
Brimming with rich spices, hearty ground beef, and a variety of tasty add-ins, it's the perfect choice for a family dinner or a cozy night in.
5 from 1 vote
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Course Soup
Cuisine American
Servings 6
Equipment
  • 1 Slow cooker
  • 1 Large skillet
Ingredients
  
  • 2 lbs ground beef or lean ground beef/ground turkey
  • 2 cups diced onions
  • 2 15 1/2 ounce cans of pinto beans
  • 1 15 1/2 ounce can red kidney beans
  • 1 15 1/2 ounce can whole kernel corn, drained
  • 1 14 1/2 ounce can Mexican-style stewed tomatoes
  • 1 14 1/2 ounce can diced tomatoes
  • 1 14 1/2 ounce can tomatoes with chiles
  • 1 packet of taco seasoning 1 1/4 ounces
  • Optional: corn chips shredded cheese, and sour cream for toppings
Instructions
 
  • Brown the meat: In a large skillet, cook the ground beef and onions over medium heat until the beef is browned and crumbly.
    If you prefer, you can use ground turkey instead of ground beef.
  • Drain excess fat: Once the meat is cooked, drain off any excess fat.
    This is important for achieving the desired consistency in the soup.
  • Mix the ingredients: Transfer the browned beef and onions to your slow cooker or large stockpot.
    Then, add the beans, corn, and all the different tomato varieties.
    Add in the packet of taco seasoning and mix everything well to combine.
  • Cook the soup: If using a slow cooker, set it to low and cook for 6-8 hours, allowing all the flavors to meld together.
    If you don't have a slow cooker, you can cook the soup on the stovetop: simmer on low heat, covered, for about 1 hour, stirring occasionally.
  • Taste and adjust: Check the soup for seasoning and adjust to your liking.
    If the soup is too thick, you can add up to a cup of water to reach your desired consistency.
    This is also a great time to taste the soup and adjust any ingredients to suit your taste buds.
  • Serve and enjoy: When the soup is ready, ladle it into bowls and serve with corn chips, shredded cheese, and sour cream if you like.
    This simple, straightforward recipe will help you make a flavorful and satisfying Paula Deen Taco Soup in no time.
    Bon appétit!

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