Description
Taco Soup is the Taco Soup: the ultimate weeknight winner—bold, hearty, and loaded with classic taco flavors in a cozy pot. Ground beef, beans, corn, and tomatoes simmer in a savory broth for a satisfying, family-friendly meal in about 30 minutes. Simple to customize with toppings like cheese, sour cream, cilantro, and tortilla chips, this versatile soup refrigerates and reheats beautifully for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- ½ tsp ground cumin
- ½ tsp black pepper
- Salt, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in taco seasoning, cumin, pepper, and salt. Stir well to coat the beef.
- Add black beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, and beef broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes to let flavors blend.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.
Notes
- Leftover soup refrigerates well for 3–4 days.
- To keep this gluten-free, use a gluten-free taco seasoning mix.
- For a lighter version, use lean ground beef and skip extra toppings.
- Browning the meat first adds depth of flavor; you can brown it up to a day ahead and reheat with the rest.
- Freeze leftovers in meal-sized portions for quick future dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: ≈385
- Sugar: ≈7 g
- Sodium: ≈760 mg
- Fat: ≈22 g
- Saturated Fat: ≈9 g
- Unsaturated Fat: ≈13 g
- Trans Fat: 0 g
- Carbohydrates: ≈38 g
- Fiber: ≈9 g
- Protein: ≈28 g
- Cholesterol: ≈90 mg
Keywords: Taco Soup, 30-minute soup, weeknight dinner, beef soup, bean soup, corn tomato soup, Mexican-American soup, family dinner