Keri Taco Soup

Listen, we’ve all been there—it’s cold outside, your sweatpants are calling your name, and the thought of making something that requires actual cooking skills seems like climbing Mount Everest. Enter Keri’s Taco Soup: the solution to your winter blues and empty stomach woes. This soup is basically a warm hug in a bowl, except it’s got taco seasoning and doesn’t ask uncomfortable questions about your life choices.

Why This Recipe is Awesome

First off, this isn’t just any soup—it’s taco soup. Which means all the flavors you love about tacos without having to deal with shells shattering at first bite and filling your lap (and dignity) with shredded cheese. It’s a one-pot wonder, meaning fewer dishes and more time for whatever Netflix show you’re currently binging.

Plus, it’s virtually impossible to mess up. Seriously. Unless you confuse salt with sugar (please don’t), you’re golden. Even better? It makes enough to feed you for days, which means your future lazy self will thank your current slightly-less-lazy self.

Ingredients You’ll Need

Grab these goodies from your pantry (or beg your roommate for them):

• 1 lb ground beef (or turkey if you’re pretending to be healthy)
• 1 onion, chopped (yes, you’ll cry, but it’s worth it)
• 1 packet taco seasoning (the backbone of this culinary masterpiece)
• 1 packet ranch dressing mix (trust me on this one)
• 1 can corn, undrained (the lazy chef’s veggie of choice)
• 1 can black beans, drained (protein, fiber, and all that good stuff)
• 1 can pinto beans, drained (because variety is the spice of life)
• 1 can diced tomatoes with green chilies (hello, flavor town)
• 1 can diced tomatoes, plain (for balance, I guess?)
• 4 cups chicken broth (store-bought is fine; we’re not judging)
• Toppings: shredded cheese, sour cream, crushed tortilla chips, avocado (go wild)

Step-by-Step Instructions

1. Grab your biggest pot. Not the medium one you’re eyeing—you’ll regret it. Go big or clean up spills later.
2. Brown your ground meat with the chopped onion. This is your moment to feel like an actual chef. Savor it.
3. Once the meat is no longer pink (and the onions are translucent-ish), drain off the fat. Your arteries say thanks.
4. Sprinkle the taco seasoning and ranch mix over the meat. Stir it around, enjoying that moment when your kitchen actually smells like something delicious.
5. Dump in all the canned goods—corn, beans, tomatoes. Don’t even bother being delicate about it. That’s why they call it “dumping” ingredients.
6. Pour in the chicken broth. If it looks too thick, add more. If it looks too thin… wait until it simmers, then panic if necessary.
7. Bring the whole glorious concoction to a boil, then reduce heat and let it simmer for 20-30 minutes. This is your designated scrolling-through-Instagram time.
8. Serve hot with all your favorite toppings piled high. The more cheese, the better your life will be. That’s just science.

Common Mistakes to Avoid

Let’s keep you from sabotaging what should be the easiest cooking win of your life:

• Skipping the simmer time – I know you’re hungry, but those 20 minutes make the difference between “meh” and “can I have your recipe?”
• Forgetting to drain the meat – Unless you enjoy a layer of grease floating on top (no judgment, but… judgment).
• Being stingy with toppings – This isn’t the time for minimalism. Load. It. Up.
• Using a pot that’s too small – Remember that time the soup volcano erupted all over your stove? Let’s not relive that trauma.
• Expecting leftovers to last longer than 3 days – They won’t, not because they go bad, but because you’ll eat them. All of them.

Alternatives & Substitutions

Because we all know you’re going to check your pantry and be missing at least two ingredients:

• No ground beef? Use ground turkey, chicken, or even those plant-based crumbles if you’re into that sort of thing.
• Missing black beans? Any beans work here. Kidney, great northern, chickpeas—it’s a bean party and everyone’s invited.
• Forgot to buy taco seasoning? Mix chili powder, cumin, garlic powder, oregano, and a pinch of cayenne. Boom, DIY taco seasoning, and now you feel accomplished.
• No ranch packet? It’ll still taste good, just a little less “what is that amazing flavor I can’t quite place?” and more straightforward taco.
• Want it spicier? Add a diced jalapeño or a few splashes of hot sauce. Your sinuses will thank you during cold season.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker?
Absolutely! Brown the meat and onions first, then toss everything in your slow cooker for 4-6 hours on low. Come back to a house that smells like you’ve been slaving away all day.

Is this soup freezer-friendly?
You bet your meal-prepping self it is! Portion it out, freeze it, and enjoy the smugness that comes with having ready-made meals for weeks. Just thaw and reheat when future you is too tired to function.

How long does it keep in the fridge?
About 3-4 days, which is perfect because that’s exactly how long it’ll take before you’re sick of eating the same thing. Coincidence? I think not.

Can I make this vegetarian?
Skip the meat, double the beans, and use vegetable broth instead of chicken. Easy peasy lentil squeezy. (FYI, no actual lentils in this recipe, I just couldn’t resist the rhyme.)

What if I don’t have all these canned goods?
First, I question your pantry priorities. Second, this soup is forgiving—use what you’ve got and adjust the liquid accordingly. The taco and ranch seasoning will carry you through the rough spots.

Can kids eat this?
Unless your kids have the palate of a food critic or an aversion to deliciousness, yes. You might want to dial back the spice level if they’re sensitive to heat. Or don’t, and teach them an early life lesson about consequences.

Final Thoughts

Keri’s Taco Soup isn’t just a meal—it’s a lifestyle choice that says “I value deliciousness and minimal effort in equal measure.” It’s perfect for those nights when cooking feels impossible, but ordering takeout feels like admitting defeat.

The best part? Every time you make it, you’ll get a little better at it, adding your own tweaks until it becomes less of Keri’s Taco Soup and more of YOUR Taco Soup. And isn’t that the true joy of cooking—finding new ways to claim other people’s recipes as your own? I think so.

Now go forth and simmer. Your taste buds, wallet, and that person who always asks “what smells so good?” are waiting.