There’s something truly comforting about a big, steaming bowl of soup on a chilly evening, isn’t there? It’s like a warm hug from the inside out. I still remember the first time I made taco soup with hominy—this hearty, flavorful dish that instantly became a family favorite. It’s the kind of recipe that brings everyone to the table, with its rich, spicy aroma filling the kitchen and the promise of a satisfying meal ahead. What I love most? It’s incredibly easy to make and packed with ingredients you probably already have in your pantry. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for your next gathering, this taco soup fits the bill perfectly.
Plus, if you’re a fan of bold Southwestern flavors, this soup will quickly become your go-to. The hominy adds a lovely texture and a subtle sweetness that balances the spicy kick of the jalapeños and taco seasoning. Trust me, once you try this recipe, you’ll be making it again and again—not just because it’s delicious, but because it’s so easy and satisfying. Let’s dive into why this taco soup with hominy is a recipe worth keeping in your culinary arsenal!
Why You’ll Love Taco Soup with Hominy
- Fast: From start to finish, this soup takes about an hour, with plenty of hands-off simmering time.
- Easy: Minimal prep and straightforward steps make it perfect for busy nights.
- Giftable: Make a big batch, and it freezes beautifully for quick meals or thoughtful homemade gifts.
- Crowd-pleasing: The bold flavors and hearty ingredients satisfy hungry kids and adults alike.
Ingredients
Before you get cooking, let’s talk about the ingredients you’ll need. This recipe uses simple pantry staples that come together to create layers of flavor and texture.
- 1 lb lean ground beef: Adds the hearty protein base, but you can swap for ground turkey or chicken if you prefer a lighter option.
- 1 medium onion, chopped: Onion gives a natural sweetness and depth once sautéed.
- 1 can sliced olives: They bring a salty, briny note to the soup that balances the spice.
- 1 (14.5 oz) can kidney beans: Adds creaminess and protein, plus a lovely texture contrast.
- 1 (14.5 oz) can pinto beans: Pinto beans are earthy and hearty, complementing the kidney beans beautifully.
- 1 (14.5 oz) can hominy: This is the star ingredient! Hominy is dried corn kernels treated to give a unique chewy texture and mild corn flavor. If you don’t have hominy, green beans can be a surprising but tasty substitute.
- 1 (14.5 oz) can corn: Sweet corn kernels add bursts of sweetness in every bite.
- 2 tablespoons canned jalapeños, chopped: Adds the perfect amount of heat—adjust to taste.
- 1 package taco seasoning: This brings all the signature taco spices—cumin, chili powder, garlic, and more—into the soup.
- 2 (14 oz) cans fire-roasted tomatoes: These tomatoes add smokiness and a rich tomato base that enhances the soup’s depth.
- ½ cup water: Helps thin out the soup to the perfect consistency while everything simmers together.
How to Make Taco Soup with Hominy
Ready to get started? Here’s how I like to bring all these flavors together into one delicious pot of soup. Don’t worry—it’s straightforward and perfect for even beginner cooks.
- Brown the ground beef: Start by heating a large pot over medium-high heat. Add the lean ground beef and cook until it’s browned all over, breaking it up with your spoon as it cooks. Once browned, carefully drain any excess fat to keep the soup from being greasy.
- Sauté the onion and season: Add the chopped onion directly to the pot with the browned beef, stirring well. Sprinkle the taco seasoning over the mixture and sauté for 2–3 minutes until the onions soften and the spices become fragrant. This step really wakes up those taco flavors!
- Add the canned ingredients: Pour in the kidney beans, pinto beans, hominy, corn, sliced olives, chopped jalapeños, and fire-roasted tomatoes, including all their juices. Add the ½ cup of water as well. Give everything a good stir to combine all those wonderful ingredients.
- Bring to a boil: Turn the heat up to high and bring the soup to a rolling boil, stirring occasionally to prevent anything from sticking to the bottom.
- Simmer and let flavors meld: Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for about an hour. This slow simmer allows the flavors to blend beautifully and the hominy to soften just right. Remember to stir occasionally so nothing sticks or burns.
- Serve hot and enjoy: After an hour of simmering, your taco soup is ready! Ladle it into bowls and garnish with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or crunchy tortilla chips. Trust me, each spoonful is pure comfort in a bowl.
Substitutions & Additions
One of the best things about this taco soup is how flexible it is. Feel free to tweak it to suit your tastes or pantry availability.
- Protein swaps: If you’re not a fan of beef, ground turkey or chicken are great lean alternatives. For a vegetarian twist, skip the meat and add extra beans or even some diced mushrooms for a meaty texture.
- Hominy alternatives: If you don’t have hominy, green beans or even extra corn can work as substitutes. Another fun option is to use cooked quinoa or brown rice to add heartiness.
- Spice level: Adjust the jalapeños to your liking, or swap them for milder green chilies if you prefer less heat. For a smoky twist, add a pinch of smoked paprika.
- Extra veggies: Diced bell peppers, zucchini, or carrots can add freshness and nutrition. Just add them when you sauté the onions.
- Toppings: I love serving this taco soup alongside some crunchy tortilla chips or a dollop of sour cream. Fresh avocado slices, shredded cheese, or a squeeze of lime juice also take it over the top.
Tips for Success
Here are a few tips I’ve picked up over the years to make sure your taco soup comes out perfect every time:
- Don’t skip draining the beef fat: A little goes a long way to preventing a greasy soup while still keeping the meat flavorful.
- Simmer low and slow: The hour-long simmer isn’t just for show—it’s where the magic happens as flavors deepen and meld together.
- Use fire-roasted tomatoes: They add a subtle smoky flavor that really elevates this soup compared to regular canned tomatoes.
- Prep ahead: You can brown the beef and sauté the onions the night before, then refrigerate everything separately. When you’re ready, just toss all the ingredients together and simmer.
- Stir occasionally: Don’t forget to give the soup a stir every 15 minutes or so to prevent sticking and ensure even cooking.
How to Store Taco Soup with Hominy
This taco soup is perfect for leftovers because the flavors only get better overnight. Here’s how to keep it fresh and tasty:
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: For longer storage, freeze the soup in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Just thaw overnight in the fridge before reheating.
- Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally. You might want to add a splash of water or broth if it’s too thick after storing.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and onions first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. It’s a great hands-off way to enjoy this taco soup.
Is hominy the same as corn?
Hominy is made from dried corn kernels treated with an alkali solution, which changes their texture and flavor. It’s chewier and slightly nutty compared to regular corn, adding a unique twist to this soup.
Can I make this soup vegetarian?
Yes! Simply skip the ground beef and add extra beans or veggies. Consider adding some vegetable broth or a meat substitute to boost the savory flavor.
What toppings go best with taco soup?
Some of my favorites include shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, chopped cilantro, fresh lime wedges, and crunchy tortilla strips or chips.
If you love comforting soups like this, you might also enjoy the cozy twist on French Onion Soup Pasta—a creative take that’s perfect for chilly nights. Or, if you’re planning a game day snack spread, check out this Super Bowl Snack Playboard for some fun inspiration.
For more tasty and easy recipes, be sure to visit Navy at Home, where you’ll find a treasure trove of cozy meals and creative ideas for your kitchen.
Thanks for hanging out with me in the kitchen today! Don’t forget to follow me on Pinterest for more delicious recipes, tips, and kitchen inspiration you’ll love.
Taco Soup with Hominy
Ingredients
Equipment
Method
- Step 1: Heat a large pot over medium-high heat. Add lean ground beef and cook until browned, breaking up with a spoon. Drain excess fat.
- Step 2: Add chopped onion to the pot with the beef. Sprinkle taco seasoning over the mixture. Sauté for 2–3 minutes until onions soften and spices become fragrant.
- Step 3: Pour in kidney beans, pinto beans, hominy, corn, sliced olives, chopped jalapeños, fire-roasted tomatoes (with juices), and ½ cup water. Stir to combine.
- Step 4: Increase heat to high and bring soup to a rolling boil, stirring occasionally.
- Step 5: Reduce heat to low, cover pot, and simmer gently for about 1 hour, stirring occasionally to prevent sticking.
- Step 6: Serve hot, garnished with shredded cheese, sour cream, chopped cilantro, or crunchy tortilla chips as desired.
