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Taco Soup

Taco soup is a hearty Tex-Mex one-pot meal with a thick, spicy broth simmered until the flavors meld. Ground beef, corn, black beans, kidney beans, and tomatoes come together fast, then get finished with cheddar, sour cream, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef Use lean for less excess fat.
  • 1 onion Dice into small pieces so it softens quickly.
  • 3 cloves garlic Minced for even distribution.
  • 1 can (15 oz) black beans Drained and rinsed if you prefer less sodium.
  • 1 can (15 oz) kidney beans Drained and rinsed if desired.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel diced tomatoes with green chiles No need to drain.
  • 1 can (14 oz) diced tomatoes Use for extra tomato body.
  • 1 packet (1 oz) taco seasoning Measure exactly for best flavor balance.
  • 1 packet (1 oz) ranch dressing mix Adds tang and thickening body.
  • 4 cup beef or chicken broth Use either based on preference.
Toppings
  • 0.5 cup shredded cheddar Shred fresh or use pre-shredded.
  • 0.5 cup sour cream Add on top after ladling.
  • 1 cup tortilla chips Crush lightly and add just before serving.
  • 0.25 cup jalapeños Slice for controlled heat.
  • 0.25 cup cilantro Finely chopped.
  • 1 cup avocado Dice or slice right before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up until fully cooked, then drain the fat.
  2. Sauté the diced onion in the same pot for 3 minutes, then add the minced garlic and cook for 1 minute while fragrant.
  3. Add the drained black beans, drained kidney beans, drained corn, Rotel diced tomatoes with green chiles, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth, then stir to combine.
  4. Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes.
Finish and serve
  1. Taste the soup and adjust seasoning with salt and pepper as needed.
  2. Serve hot with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado piled on top.

Notes

Pro tip: if it tastes thin, simmer 5 more minutes uncovered to thicken naturally; if it’s too thick, stir in a splash of broth. Store leftovers in the refrigerator up to 4 days; freeze the soup base (without toppings) up to 3 months and thaw, then reheat until hot. For a lighter option, use 93% lean ground beef (or swap to ground turkey) and use plain Greek yogurt instead of sour cream.