Fire Roasted Taco Soup Two Ways

“Mom, this is the BEST dinner you’ve EVER made!”, those are the words that my ultra-picky 8 -year old son exclaimed after begrudgingly taking his first few bites of this Fire Roasted Taco Soup one evening. You may as well have told me I won some type of big award, because getting Kash to willingly partake of anything that doesn’t look or taste like pizza these days is more than a tad bit frustrating, it’s often downright infuriating!

{{The recipe and post for this Fire Roasted Taco Soup was made in partnership with Cans Get You Cooking. We received compensation in exchange for it. Opinions are always our own. Thanks for your continued support!}} 

A bowl of hearty chili like soup is sitting on a cloth napkin. The soup is topped with shredded cheddar cheese, cilantro, diced red onions, homemade corn nuts, and sour cream. There is a basket of tortilla chips next to the soup.

Believe me when I say, that this meal comes together almost effortlessly with the help of canned essentials from my pantry! Having a super star recipe like this one – that uses primarily canned foods – in my back pocket allows me to spend less time in the kitchen and more time with my family without sacrificing the quality of our meals. I can’t even explain the pure joy that filled my heart seeing Kash mow down bowl after bowl of this soup! It is now the #1 recipe on my weeknight meal rotation for the school year, because Kash says not only will he eat it any night of the week, but he will gladly pack any leftovers in his lunchbox too. I’m totally WINNING right now!!

A lunchbox scene. There is a round stainless steel dish filled with taco soup. There is a small bento box next to that with tortilla chips, shredded cheese, and corn nuts for topping.

What makes this Fire Roasted Taco Soup so great? How about the fact that it’s delicious, nutritious, and completely customizable?!

Time saver|| This soup comes together in under 30 minutes, with only about 5 minutes of actual hands on time. You can’t say that for a lot of dinners can you? Prep work is basically a zero, because the bulk of ingredients this recipe calls for are canned – so they’re already prepped and ready to use! Literally, the only thing you need a knife for is chopping 1 onion, and honestly if that’s too much you could totally leave it out. I find that if I keep our pantry stocked with canned essentials it makes it easier to get healthy, delicious, homemade meals like this Fire Roasted Taco Soup on the table more often during hectic school weeks. And since I’m not prepping in the kitchen as long, I get more time to spend with the kids, and better yet, it also simultaneously makes the lure of the convenient drive thru line after a hard day a little easier to ignore.

A variety of canned goods in a pantry.

Nutritious || Like I mentioned above, this Fire Roasted Taco Soup comes together with the help of canned pantry staples that I typically keep on hand at all times like beans, broth, fire roasted tomatoes, and whole kernel corn. (AKA: my “cantry”!) Keeping these items on hand means that I have year-round access to seasonal fruits and vegetables, which is great because  a family of 4 needs to eat a whopping 42 cups of fruit and 53 cups of vegetables a week to meet recommended dietary guidelines. Adding canned fruit and vegetables to the mix ensures that we can easily reach those numbers without adding unnecessary stress and anxiety into my meal planning routine.

A black bowl of red taco seasoning with a small copper spoon dipped into it.

Delicious ||  There are 2 essential seasonings for this soup, taco seasoning and powdered Ranch salad dressing mix. Both are readily available in pre-measured packets at all grocery stores, but I prefer to make my own taco seasoning at home to not only keep costs down considerably, but to also control sodium levels in the final dish. I also think that by using my own custom blend of taco seasoning it makes this dish a little more special for my loved ones, I know it definitely elevates the flavor of the canned beans and hominy making them a bit richer and more complex.

Homemade taco seasoning:  Pulse 1/2 tablespoon red pepper flakes and 1/2 tablespoon Aleppo pepper in a spice mill until combined (or manually crush in a mortar and pestle.) Transfer to a large container. To the container add, 1/4 cup Ancho chili powder, 1/4 cup sweet paprika, 2 tablespoons oregano, 2 tablespoons ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1/2 teaspoon freshly ground black pepper. Place a lid on the container and shake vigorously to incorporate. 

A variety of open canned goods, ground beef, and a cutting board with red onion pieces and minced cilantro all sit on a table top together. It is all of the ingredients for making taco soup together in one prep shot.

Make it your own || I don’t know about your family table, but the dietary needs and preferences at ours swap up on an almost nightly basis. It can be exhausting for me as I am the person preparing all of the meals. Having a recipe like this that’s not only fast and easy, but can be made vegetarian or meaty with just a few simple swaps, well that my friend is priceless, and it keeps me from spinning into a panic when an unexpected eater is added to the mix!

Use whatever canned beans, vegetables, and broth you have on hand! Make a little magic from your own cantry staples then be sure to come back and leave a comment below so I can try your unique cantry flavor taco soup combo too!!

A close up of homemade taco spice corn nuts in a small round dish that is sitting on a marble and wood cutting board.

Have a little extra time and want to take this Fire Roasted Taco Soup EXTRA special? Pop a can of hominy and make crunchy taco spiced corn nuts to top your soup! 

While you could totally crush up a handful of crackers or tortilla chips over the top of this soup and call it a day, sometimes you just want to go the extra mile and for those nights I like to make a quick batch of my gluten-free taco spiced corn nuts to top our soup! They only take an extra minute of prep time and 12 minutes to crisp up in your air fryer. However, your family will be so impressed that they will be singing your praises for the foreseeable future because these little crispy nuggets are downright addictive all on their own!

A table set up with a pot of fire roasted taco soup, a bowl of taco soup fixed with toppings like shredded cheese and sour cream. There is also a small cutting board on the table with fresh ingredients like chopped cilantro and mined onion In tehbottom of tehimage there are a few open can s with ingredients like beans, corn and fire roasted tomatoes in them.

If you’ve made this Fire Roasted Taco Soup or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.

A close up of fire roasted taco soup with toppings like cheddar cheese, cilantro, and homemade corn nuts.

Print
A bowl of hearty chili like soup is sitting on a cloth napkin. The soup is topped with shredded cheddar cheese, cilantro, diced red onions, homemade corn nuts, and sour cream. There is a basket of tortilla chips next to the soup.

Fire Roasted Taco Soup Two Ways

  • Author: This Mess is Ours
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Description

With just a few simple swaps this soup can go from a meaty version with ground beef to a vegetarian version that will still knock your family’s socks right off! 


Scale

Ingredients

For the fire roasted taco soup

1 1/2 pounds ground beef

1 cup finely diced red onion

2 heaped tablespoons taco seasoning, see recipe notes or blog post for homemade version

1 1/2 cups canned vegetable broth

1 (15 ounce) can black beans, undrained

1 (15 ounce) can pinto beans, undrained

2 (15 ounce) cans fire roasted tomatoes

1 (15 ounce) can whole kernel corn, drained

1 envelope ranch salad dressing mix

To serve: chopped cilantro, finely minced red onion, shredded cheddar cheese, sour cream, and homemade taco spiced corn nuts (recipe follows).

For the gluten free taco-spiced corn nuts 

1 (15 ounce) can hominy rinsed and drained well

olive oil spray ( or approximately 1/2 teaspoon olive oil)

1/4 teaspoon taco seasoning, see recipe notes or blog post for homemade version


Instructions

Make the fire roasted taco soup

In a large Dutch oven, cook the beef over medium heat until no longer pink, drain excess fat then add the onions and taco seasoning to the pot. Stir to combine and cook for an additional 2 minutes until the onions start to soften a bit. Add the broth, black beans, pinto beans, fire roasted tomatoes, corn, and the dressing mix then stir until completely incorporated. Bring to a boil. Reduce to simmer, cook for 20 minutes, stirring occasionally.

Make the gluten free homemade corn nuts 

Preheat the air fryer to 400°F if necessary.

In a small bowl combine the hominy, oil, and taco seasoning. Stir to coat. Transfer the hominy to the basket of the air fryer in a single layer. Cook for 12 minutes until crispy and golden. The corn nuts will start to pop/burst open as they get close to being fully cooked. 

To serve:

Top bowls of Fire Roasted Taco Soup with desired toppings and sprinkle with crunchy taco spiced corn nuts. Serve immediatley or store any leftovers in the fridge for up to 5 days or freeze for 6 months.


Notes

To make this soup vegetarian: 

Omit the beef. 

Add 2 tablespoons olive oil and 1 more can of black beans to the ingredient list.

Heat the olive oil over medium heat, add the onion and brown for 4-5 minutes until softened. Add the taco seasoning to the onions, stir to combine and cook for an additional minute. Add all of the remaining ingredients plus the additional can of black beans. Cook as recommended above. 

To make homemade taco seasoning:

Pulse 1/2 tablespoon red pepper flakes and 1/2 tablespoon Aleppo pepper in a spice mill until combined (or manually crush in a mortar and pestle.) Transfer to a large container. To the container add, 1/4 cup Ancho chili powder, 1/4 cup sweet paprika, 2 tablespoons oregano, 2 tablespoons ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1/2 teaspoon freshly ground black pepper. Place a lid on the container and shake vigorously to incorporate. 

 

Keywords: taco soup

Leave A Comment

Your email address will not be published. Required fields are marked *