Taco Soup
This Taco Soup is a hearty, flavorful one-pot meal loaded with seasoned ground beef, beans, corn, tomatoes, and classic taco spices. It’s warm, comforting, and incredibly easy to make—perfect for busy weeknights, potlucks, or cozy fall dinners. Serve with your favorite taco toppings for a customizable and crowd-pleasing dish.
Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tbsp homemade
- 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 15 oz diced tomatoes
- 1 can 10 oz Rotel (diced tomatoes with green chiles)
- 3 cups beef broth
- 1 tablespoon tomato paste optional for thickness
Optional Toppings:
- Sour cream
- Shredded cheddar
- Sliced jalapeños
- Crushed tortilla chips
- Chopped cilantro
- Avocado
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add taco seasoning and mix to coat the meat.
- Pour in the black beans, kidney beans, corn, diced tomatoes, Rotel, beef broth, and tomato paste (if using).
- Bring to a boil, then reduce heat and simmer for 15–20 minutes to blend flavors.
- Taste and adjust seasoning as needed.
- Ladle into bowls and serve with your favorite toppings.
Notes
- Thicker soup: Add extra tomato paste or reduce the broth slightly.
- Protein swap: Use ground turkey or chicken for a lighter option.
- Spice level: Use hot Rotel or add a pinch of cayenne.
- Crockpot version: Brown meat first, then cook on LOW 6 hours or HIGH 3 hours.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.