Tex Mex Soup

Chances are, you have a few. At least I hope you do. I'm talking about workhorse recipes. The ol' reliable recipes you pull out when you need something to taste good, something to work perfectly, something easy but good. Maybe you are feeding a crowd, or the in-laws are coming for dinner, or maybe you are trying to impress a date. Whatever the reason, these are the recipes you come to rely on in a pinch. 

The best source for these recipes, I've found, is either a lot of trial and error or stealing them from someone else. Stealing is much easier. This Tex Mex Soup recipe is one I stole from my mom. Well, to be honest, she freely gave it to me, but I would have stolen it if I had to, because it's just so good and just so easy.

There are several reasons why this soup has become a reliable favorite at my parent's house, and now mine. First, it is easy. There is no chopping. None. A lot of can opening, but no chopping. Second, it is mostly pantry items, meaning that if you keep some ground turkey (or beef if you prefer) in your freezer you could easily stock your kitchen to make this at any time. Recipes that you know you can throw together at a moments notice are wonderful. And fairly rare. Third, it is GOOD. Really good. It is a good mix of spicy and savory, with a touch of ranch flavor that you wouldn't be able to identify unless someone told you it was in there. It is one of those thick soups that are almost chili-like, full of meat, beans and veggies. It would go equally well with corn bread or corn chips or just some great crusty bread. 

Have I convinced you yet? Go ahead and steal it for yourself. 

Tex Mex Soup

Heat Oven To 350 Published 10/01/2013
Tex Mex Soup


  • 1 pound lean ground turkey
  • 1 packaged (1.25 oz) reduced sodium taco seasoning mix (the soup is too salty with regular taco mix)
  • 1 package (1 oz) ranch salad dressing mix
  • 1 can (15 oz) black beans
  • 1 cup frozen corn
  • 1 can (15 oz) northern beans
  • 1 can (15 oz) pinto beans
  • 2 cups low sodium chicken broth
  • 1 can (14.5 oz) tomatoes with chiles
  • 1 can (14.5 oz) stewed tomatoes


  1. Brown the turkey in a large stock pot or Dutch oven. Drain excess fat. Add taco and ranch seasoning mixes and stir to combine.
  2. Drain and rinse canned beans. Add to turkey in stock pot along with remaining ingredients. Bring to a boil. Serve hot.
Yield: 6-8 servings
Prep Time: 5 min
Cook time: 20 min
Recipe Source: Helen Morrah 

5 Click For Comments:

I love dump soups like that - just a couple of steps, throw it all in and BAM - done!

Yummy, this looks great! Like a soupy chili. I love anything Tex Mex :)

I LOVE recipes like this, it reminds me of my favorite tortilla soup. So easy and always delicious. The one thing I don't like about Paleo is not being able to have beans, but I'm totally saving this recipe for my "cheat day."

P.S. I linked to your awesome pork carnita recipe in my post today. :)

Beans would be hard to give up! Definitely save this for when they aren't forbidden. :)

I'm (always) behind on my blog reading so heading over to your site now!

This looks like a wonderful soup loaded with nutrition goodness. Yum!

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