Spicy Taco Soup

Recipe by: Darlene James


  • 3/4 lb. bacon (optional)
  • 2 lb. ground beef
  • 1 lg. onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 cans red kidney beans, undrained
  • 1 can garbanzo beans, undrained
  • 2 cans black beans, undrained
  • 2 cans pinto beans, undrained
  • 1 can white beans, undrained
  • 2 cans whole kernel corn, undrained
  • 2 cans diced fire-roasted tomatoes, undrained
  • 1 small can jalapeno chiles, chopped
  • 1-1/2 pkgs. Taco seasoning mix
  • Tortilla chips, broken
  • Sour cream
  • Grated cheese
  • Avocado, cubed


If using bacon, fry until crisp and crumble. Cook ground beef and drain fat. Saute onion 3-4 minutes in small amount of olive oil or bacon fat. Add garlic and sauté another minute. In a large crockpot, combine ground beef, bacon, onion, garlic, beans, corn, tomatoes, jalapenos and taco seasoning.

Cook on low for 5-6 hours. If time is short, heat ingredients in large pot on stove and transfer to heated crockpot for about 3-4 hours.

Garnish individual bowls of soup with chips, sour cream, cheese and avocado.