Taco Soup
This Taco Soup brings all the bold, satisfying flavors of tacos into one warm, hearty bowl. Ready in just 30 minutes with minimal effort, it combines seasoned ground beef, tangy tomatoes, hearty beans, and zesty spices in a rich, flavorful broth. Perfect for busy weeknights, potlucks, or game day gatherings, this one-pot wonder is endlessly customizable with your favorite toppings.
Equipment
- Large soup pot or Dutch oven At least 6 quarts
- Wooden spoon For stirring
- Sharp knife
- Cutting board
- Can opener
- Measuring cups and spoons
- Ladle For serving
- Immersion blender (optional) For a thicker, creamier texture
Ingredients
- 1 lb ground beef 454g; or ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning 1 oz / 28g packet
- 1 packet ranch dressing mix 1 oz / 28g packet
- 1 can black beans 15 oz / 425g, drained and rinsed
- 1 can pinto beans 15 oz / 425g, drained and rinsed
- 1 can corn 15 oz / 425g, drained
- 1 can diced tomatoes with green chiles 14.5 oz / 411g
- 1 can diced tomatoes 14.5 oz / 411g, regular
- 1 can tomato sauce 8 oz / 227g
- 2 cups beef broth 480ml; or chicken broth
Optional Toppings
- shredded cheese cheddar or Monterey Jack
- sour cream
- tortilla chips
- avocado diced
- fresh cilantro
- lime wedges for squeezing
Instructions
- Heat a large pot or Dutch oven over medium-high heat, add the ground beef, and cook for 5–7 minutes, breaking it up with a spoon, until fully browned. Drain excess grease if needed, leaving a small amount for flavor.
- Reduce heat to medium, add the diced onion to the pot, and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30–60 seconds until fragrant, scraping up any browned bits from the bottom.
- Sprinkle the taco seasoning and ranch dressing mix over the beef mixture and stir well to coat evenly. Let the seasonings toast for about 1 minute until fragrant.
- Add the drained black beans, pinto beans, and corn, followed by both cans of diced tomatoes (with their juices) and the tomato sauce. Stir everything together until well combined.
- Pour in the beef broth, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavors have melded.
- Taste the soup and season with salt and pepper as needed; add cayenne or hot sauce for more heat, extra broth if too thick, or simmer longer if too thin.
- Ladle the hot soup into bowls and set out all your favorite toppings — shredded cheese, sour cream, tortilla chips, avocado, cilantro, and lime wedges — so everyone can customize their bowl.
Notes
- Always drain and rinse canned beans before adding — it removes excess sodium and keeps the broth clear.
- For extra depth of flavor, use fire-roasted diced tomatoes instead of regular canned tomatoes.
- Brown the meat well — good caramelization adds tons of flavor to the finished soup.
- This soup tastes even better the next day after flavors have had time to meld; make it ahead whenever possible.
- Substitute ground turkey (93% lean) for a lighter version — cooking time stays the same.
- For a thicker soup, mash some of the beans, simmer longer uncovered, or blend a portion with an immersion blender.
- To make it vegetarian, omit the meat and add an extra can of beans or crumbled tempeh; use vegetable broth.
- Store leftovers in an airtight container in the fridge for up to 4–5 days, or freeze for up to 3 months.
- When reheating, the soup may thicken — add a splash of broth or water to reach your desired consistency.
- For slow cooker: brown the beef first, then add all ingredients and cook on low for 4–6 hours or high for 2–3 hours.
Nutrition
Serving: 1BowlCalories: 285kcalCarbohydrates: 32gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 980mgPotassium: 720mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 20mg
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