5.0 from 3 votes
Taco Soup
This Taco Soup is everything you love about tacos—bold, zesty, and packed with beef, beans, and tomatoes—all in a cozy, hearty bowl. One pot, 45 minutes and endless toppings make this a go-to weeknight meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 335 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
American , Mexican
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 1 ounce taco seasoning 1 packet
- 15 ounces black beans 15 ounces, drained and rinsed, 1 can
- 15 ounces pinto beans drained and rinsed, 1 can
- 15 ounces corn corn, drained, 1 can
- 14.5 ounces diced tomatoes 1 can
- 10 ounces diced tomatoes with green chilies like Rotel, 1 can
- 4 cups beef broth low sodium
- 1 cup water
- salt and pepper to taste
For Garnish:
- cheddar cheese shredded
- sour cream
- fresh cilantro chopped
- jalapeños sliced
- tortilla chips or strips
- Lime wedges
Instructions
- In a large Dutch oven or soup pot, cook 1 pound of ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in 1 packet of taco seasoning until the beef and vegetables are evenly coated. This adds the signature taco flavor to the soup.
- Pour in 4 cups of beef broth and 1 cup of water. Stir to combine.
- Add the drained black beans, pinto beans, and corn to the pot. Stir to combine.
- Stir in the can of diced tomatoes and the can of diced tomatoes with green chilies. These add flavor and a bit of heat to the soup.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and sliced jalapeños. Serve with tortilla chips or strips and lime wedges on the side.
Cup of Yum
Notes
- Browning the beef – Let the beef develop some color before stirring. This builds deeper flavor and makes a huge difference in the final dish.
- Broth & thickness – If you want a thicker soup, mash some of the beans or let the soup simmer uncovered for an extra 10-15 minutes.
- Slow cooker & Instant Pot options – This soup is easily adaptable! Slow cook on LOW for 6-8 hours or HIGH for 3-4 hours. For the Instant Pot, pressure cook on HIGH for 10 minutes, then do a natural release for 5 minutes.
- Freezing & storing – This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
- Make it your own – Swap the beef for ground turkey or chorizo, adjust the spice level, or add extra veggies. The toppings are where the fun happens, so load it up with cheese, sour cream, and crunchy tortilla chips!
Nutrition Information
Serving
1serving
Calories
335kcal
(17%)
Carbohydrates
45g
(15%)
Protein
26g
(52%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
624mg
(26%)
Potassium
1153mg
(33%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
577IU
(12%)
Vitamin C
15mg
(17%)
Calcium
81mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335
% Daily Value*
| Serving | 1serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 624mg | 26% |
| Potassium | 1153mg | 25% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.