Taco soup is your weeknight dinner hero—quick, comforting, and loaded with flavor. This one-pot wonder features seasoned ground beef, hearty beans, sweet corn, and a bold taco kick. Whether you’re meal-prepping or feeding a hungry family, taco soup hits the spot with minimal cleanup and maximum satisfaction.
Table of Contents
Why You’ll Love This Recipe
- One pot, zero hassle
- Ready in 40 minutes
- Bold taco flavor, hearty texture
- Easily customizable for vegetarian, dairy-free, or gluten-free diets
- Perfect for meal prep or freezer storage
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (10 oz) can diced tomatoes (optional for tomato lovers)
- 2 cups beef or chicken broth
- 1 oz taco seasoning (or homemade mix)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Garnishes: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
- Brown the meat
In a large pot over medium heat, cook ground beef with onion and garlic. Stir occasionally until beef is browned and onions are soft—about 6 minutes. Drain excess fat. - Add seasonings
Stir in taco seasoning, cumin, chili powder, and a pinch of salt and pepper. Let the spices coat the beef mixture evenly. - Mix in remaining ingredients
Add beans, corn, diced tomatoes (with or without green chilies), and broth. Stir well to combine. - Simmer
Bring the soup to a gentle boil, then reduce heat to low. Let it simmer uncovered for 20–25 minutes to thicken and blend flavors. - Taste and adjust
Taste and adjust seasoning as needed. Add more spice if you love heat! - Serve
Ladle into bowls and top with cheese, a spoonful of sour cream, and fresh cilantro.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6 bowls
Nutrition Facts (Approx. per serving)
- Calories: ~360
- Protein: 22g
- Carbohydrates: 28g
- Fiber: 7g
- Fat: 18g
- Sugar: 5g
- Sodium: 750mg
Tips & Variations
- Make it vegetarian: Swap beef for lentils or an extra can of beans
- Add heat: Stir in chopped jalapeños or cayenne
- Stretch it further: Add ½ cup cooked rice or small pasta
- Top it your way: Avocado, tortilla strips, green onions, or lime juice all work great
FAQs
Can I use ground turkey?
Absolutely! Turkey is a great low-fat substitute. Just add a bit more seasoning.
What if I don’t have canned tomatoes?
Use 2 cups of chopped fresh tomatoes or tomato sauce instead.
Is this recipe gluten-free?
Yes—as long as your taco seasoning and broth are certified gluten-free.
How should I store leftovers?
Keep leftovers in the fridge for up to 3 days, or freeze for up to 2 months.
Taco Soup
Equipment
- – Large soup pot
- – Wooden spoon
- – Can opener
- Ladle
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 2 garlic cloves minced
- 1 15 oz can kidney beans
- 1 15 oz can black beans
- 1 15 oz can corn
- 1 14.5 oz can diced tomatoes with green chilies
- 1 10 oz can diced tomatoes (optional)
- 2 cups broth beef or chicken
- 1 oz taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper
- Optional toppings: cheese sour cream, cilantro
Instructions
- Brown ground beef with onion and garlic in a large pot. Drain fat.
- Stir in taco seasoning, cumin, chili powder, salt, and pepper.
- Add beans, corn, tomatoes, and broth. Stir to combine.
- Bring to a boil, then simmer uncovered for 20–25 minutes.
- Adjust seasoning. Serve with your favorite toppings.
Notes
Conclusion
This one-pot taco soup is your go-to for quick, comforting dinners without the fuss. It’s rich in flavor, endlessly flexible, and makes delicious leftovers. Whether it’s Taco Tuesday or just a chilly night, this recipe is sure to satisfy.