Description
A hearty, one-pot taco soup made with ground beef, beans, corn, and tomatoes, seasoned with bold taco flavors. Quick, comforting, and perfect for meal prep or feeding a crowd.
Ingredients
1 lb ground beef
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp taco seasoning (or more to taste)
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 cups beef broth
1 cup water
Salt and pepper to taste
Optional toppings: shredded cheese, cilantro, tortilla chips, sour cream, avocado
Instructions
In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat if needed.
Add chopped onion and garlic. Sauté until the onion becomes soft and translucent.
Stir in the taco seasoning, mixing well to coat the beef and onions.
Pour in the beef broth and water. Scrape the bottom of the pot to deglaze.
Add the beans, corn, diced tomatoes, and tomatoes with green chilies. Stir to combine.
Bring the soup to a gentle boil, then reduce heat and let simmer for 15–20 minutes.
Taste and adjust seasoning as needed.
Serve hot with your favorite toppings.
Notes
This soup freezes well for up to 3 months. Let it cool completely before storing.
To make it vegetarian, swap the beef for lentils or meatless crumbles and use vegetable broth.
For extra spice, add diced jalapeños, chipotle powder, or cayenne pepper.
Soup thickens slightly as it sits—add extra broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 55 mg
Keywords: easy taco soup recipe, one pot taco soup, taco soup with ground beef, Tex-Mex soup, weeknight dinner