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Taco Soup
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5 from 1 vote

Taco Soup with Ground Moose, Beef or Turkey

Make it, Leave it on, Eat it, love it!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Soup
Cuisine: Mexican
Keyword: Easy Taco Soup, Taco Soup Recipe
Servings: 10 -12 servings
Calories: 402kcal
Author: Janet-Mountain Kitchen


For the Soup

  • 1 lb. Ground Moose Beef, or Turkey
  • 4 15-16 oz. cans Beans your choice
  • 1 15-16 oz. can of Corn
  • 1 15-16 oz. can of Tomato Sauce or Diced Tomatoes
  • 1 6 oz. can Black Olives
  • 1 4-7 oz. can Green Chilies
  • 1 quart Vegetable or Chicken Stock
  • 1 package Taco Seasoning


  • Fritos 1-2 bags or Corn Chips or Tortilla Strips
  • Shredded Cheese your choice 1-2 c. (How much do you like cheese!)
  • Sour Cream


For the Soup

  • Brown ground meat in frying pan; drain when cooked.
  • While meat is cooking, open beans and drain in colander; once drained add to crock pot or large stove top pot.
  • Open corn, olives, green chilies, and tomato sauce and add full can, including liquids, to beans.
  • Add cooked meat.
  • Pour stock of choice over ingredients in pot, add package of taco seasoning, and stir.

Cooking Times:

  • The longer and slower you can let this cook, the better the flavors will develop.
  • Crock Pot: 8-10 hours on low heat-stir occasionally.
  • Crock Pot: 5-6 hours on high heat-stir occasionally.
  • Stove Top: ~ 1 hour on simmer-stir enough to avoid burning and monitor liquids for excess evaporation; add more stock if needed.
  • Once cooked, serve over Fritos or corn chips and top with shredded cheese and sour cream.


  • For bean selection, I like 2 cans Kidney Beans, 1 can Black Beans, and 1 can Garbanzo Beans.
  • Olives may either be sliced or whole per your preference.  My kids like them whole.
  • Green Chili amount, your preference (I like more than less).
  • Favorite cheese is Cheddar/Jack blend.


Calories: 402kcal | Carbohydrates: 50g | Protein: 23g | Fat: 13g | Sodium: 2034mg | Fiber: 10g