This easy taco soup has been a family favorite for more than 10 years. Made with ground beef, hominy, Rotel and a handful of pantry staples, it’s the meal I make when I suddenly realize I’m feeding more people than I expected.
This recipe was originally given to me as Taco Soup. But somewhere along the way, our family renamed it. When my kids were little, apparently the Rotel and taco seasoning were enough for them to decide this soup was spicy. And so Taco Soup became Spicy Soup. The funny thing is, it’s really not spicy at all.
More than 10 years later, the name has stuck. But the reason I’ve kept making this soup all these years isn’t just because everyone likes it. Spicy Soup is one of those emergency meals. Friends stop over and suddenly stay for dinner. Family is unexpectedly in town. The game gets cancelled and now everyone—and maybe a few extra kids—is home for the night. This is the soup I can make when I wasn’t actually planning to make dinner.
Most of the ingredients are things I can keep in the pantry, I usually have a pound of ground beef somewhere, and the whole thing can be on the table in less than 30 minutes.
Like most soups, Spicy Soup gets even better if you have time to let it simmer for awhile. But that’s what I love about this one: You don’t have to. On the nights when everyone unexpectedly ends up around the table, simmer and serve.
And don’t skip the crispy corn tortillas. They’re my kids’ favorite part.
Ingredients:
- 1 lb ground beef (it works with shredded chicken as well)
- 1 large can white hominy with the juices
- 1 can Rotel
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 2 cups beef or chicken stock (start with 1 cup and add more for your preferred consistency)
- 1–2 cans black beans, drained and rinsed, optional
For Serving:
- Fresh cilantro
- Shredded cheese
- Sour cream
- Crispy corn tortillas
Instructions:
- Brown the ground beef in a large soup pot or Dutch oven over medium heat. Drain any excess grease.
- Add the hominy, Rotel, taco seasoning, ranch seasoning and 2 cups of beef or chicken stock.
- If you’re adding black beans, stir in 1–2 drained and rinsed cans.
- Stir everything together and bring the soup to a gentle simmer.
- If you’re in a hurry, simply simmer until everything is hot and the flavors have come together. This soup can easily be on the table in less than 30 minutes.
- If you have more time, turn the heat down and let it simmer longer. Like most soups, the flavor only gets better.
- Ladle into bowls and top with cilantro, shredded cheese and sour cream.
- Serve with crispy corn tortillas for dipping and scooping.
Crispy Corn Tortillas
These are technically optional. At our house, they’re really not.
Ingredients:
- 6 corn tortillas or more depending on how many your feeding
- Olive oil
- Slap Ya Mama seasoning, to taste
Instructions:
- Preheat the oven to 375°F.
- Arrange 6 corn tortillas on a baking sheet.
- Drizzle the tortillas with olive oil and sprinkle with Slap Ya Mama seasoning.
- Bake for about 15 minutes, or until the tortillas are golden brown and crispy.
- Serve warm alongside the soup.
The Meal I Keep in My Back Pocket
There are recipes you plan for, shop for, and spend an afternoon making. This isn’t one of them. Spicy Soup is the meal I keep in my back pocket for the nights when the plan changes and there are suddenly people to feed.
That’s also why I don’t worry too much about making it exactly the same every time. If I have black beans, I throw them in. Have left over chicken? Shred it and add instead of the ground beef. Both beef stock and chicken stock will work. Add a little more stock if you need to stretch the pot a little farther.
Top everyone’s bowl with cheese, sour cream and cilantro, bake a pan of crispy corn tortillas, and somehow an unexpected dinner becomes one of my favorite kinds of nights:
Everyone’s home and there’s enough food to go around.