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Taco Soup

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This easy Taco Soup is a bold and hearty one-pot meal that delivers all the classic taco flavors—spiced ground beef, beans, corn, and tomatoes—in cozy, spoonable form. Perfect for busy weeknights, meal prep, or game day, this comforting recipe comes together fast with pantry staples and is endlessly customizable with your favorite toppings.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6–8 servings
  • Category: Main Course, Soup
  • Method: Stovetop, Slow Cooker
  • Cuisine: American, Tex-Mex
  • Diet: Gluten Free

Ingredients

  • 1 lb ground beef or ground turkey
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans or pinto beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef or chicken broth
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro, green onions

Instructions

  1. In a large pot or Dutch oven, heat a bit of oil over medium heat. Add diced onion and garlic; sauté until softened.
  2. Add ground beef or turkey and cook until browned, breaking it up as it cooks.
  3. Drain any excess fat. Stir in taco seasoning until the meat is well coated.
  4. Add black beans, kidney or pinto beans, corn, diced tomatoes, tomato sauce, and broth.
  5. Bring the mixture to a simmer, then reduce heat and cook for 20–30 minutes, stirring occasionally.
  6. Taste and adjust seasoning.
  7. Serve hot with desired toppings like cheese, sour cream, or tortilla chips.

Notes

  • For extra heat, add diced jalapeños, hot sauce, or a can of green chiles.
  • Use shredded rotisserie chicken for a lighter or quicker version.
  • Stir in cooked rice or quinoa for a heartier bowl.
  • For a creamy version, add cream cheese in the final minutes of cooking.
  • This soup is great for batch cooking and freezes beautifully.

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