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Taco Soup with Hominy

This hearty and flavorful taco soup with hominy combines bold Southwestern spices with a variety of beans, ground beef, and fire-roasted tomatoes for a comforting, easy-to-make meal perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 1 can sliced olives
  • 1 14.5 oz can kidney beans
  • 1 14.5 oz can pinto beans
  • 1 14.5 oz can hominy
  • 1 14.5 oz can corn
  • 2 tbsp canned jalapeños chopped
  • 1 package taco seasoning
  • 2 14 oz cans fire-roasted tomatoes
  • 0.5 cup water

Equipment

  • Large Pot
  • Spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Increase heat to high and bring soup to a rolling boil, stirring occasionally.
  5. Step 5: Reduce heat to low, cover pot, and simmer gently for about 1 hour, stirring occasionally to prevent sticking.
  6. Step 6: Serve hot, garnished with shredded cheese, sour cream, chopped cilantro, or crunchy tortilla chips as desired.

Notes

This taco soup freezes well for up to 3 months and keeps in the fridge for up to 4 days. Feel free to swap ground beef for turkey, chicken, or omit meat for a vegetarian version. Add extra veggies like bell peppers or zucchini when sautéing onions for added nutrition.