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Taco Soup

Taco soup is a Tex-Mex one-pot dinner with a hearty ground beef base, beans, corn, and tomatoes simmered until flavorful. Serve it with melty shredded cheddar, sour cream, and crunchy tortilla chips for a classic bowl of comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef
  • 1 onion
  • 3 garlic
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
Toppings
  • 1 shredded cheddar
  • 1 sour cream
  • 1 tortilla chips crushed
  • 1 jalapeños sliced
  • 1 cilantro
  • 1 avocado

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep it moving occasionally so the meat browns evenly.
  2. Sauté the onion in the same pot for 3 minutes, then add the garlic and cook for 1 minute. Stir until the onion softens and the garlic smells fragrant.
  3. Add all canned ingredients, both seasoning packets, and the broth, then stir to combine. Scrape up any browned bits from the bottom for extra flavor.
  4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. You should see gentle bubbling and the broth thickening slightly.
  5. Taste and adjust seasoning with salt and pepper. Add as needed until the flavor pops.
Serve
  1. Serve the taco soup topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, cilantro, and avocado. Add crunchy chips last so they stay crisp.

Notes

Pro tip: simmer the soup uncovered for part of the time to concentrate the broth. Store leftovers in the refrigerator up to 3 days; reheat in a pot over medium until hot. Freezing is yes for the soup base (hold off on toppings until serving). For a lighter option, use lean ground beef and reduced-fat cheese/sour cream.