Description
Easy Taco Soup is a zesty, hearty one-pot meal that combines the bold flavors of tacos with the comforting warmth of soup. Ready in under an hour, this versatile recipe is perfect for weeknight dinners, meal prep, or gatherings. Customize with your favorite toppings and enjoy a crowd-pleasing dish that everyone will love!
Ingredients
- Olive oil – 1 tablespoon
- Yellow onion – 1 large, diced
- Garlic – 4 cloves, thinly sliced
- Ground beef (85% lean) – 2 pounds
- Kosher salt – 1 ½ teaspoons, divided
- Freshly ground black pepper – ¼ teaspoon
- Taco seasoning – 2 (1-ounce) packets
- Pinto beans – 1 (15-ounce) can, rinsed and drained
- Fire-roasted diced tomatoes with juice – 1 (15-ounce) can
- Rotel mild diced tomatoes and chilies – 1 (10-ounce) can
- Low-sodium chicken broth – 3 cups
- Frozen corn kernels – 2 ½ cups
- Optional toppings: Sour cream, shredded cheddar cheese, diced red onion, diced avocado
Instructions
- Prep Ingredients: Dice onion, slice garlic, rinse beans, and measure ingredients for smooth cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Cook onion and garlic for 4 minutes until softened.
- Brown the Beef: Add ground beef to the pot, season with ½ teaspoon salt and pepper. Cook 6–8 minutes, breaking up the beef until browned.
- Drain Fat: Remove excess fat from the pot and return to heat.
- Add Ingredients: Stir in beans, chicken broth, corn, fire-roasted tomatoes, Rotel, taco seasoning, and remaining salt.
- Simmer: Bring to a boil, then reduce to simmer for 5 minutes, stirring occasionally.
Serve: Ladle soup into bowls and garnish with your choice of toppings
Notes
- Swap ground beef for ground turkey for a leaner option.
- Freeze leftovers for up to 3 months in airtight containers.
- Add extra beans or vegetables to bulk up the soup.
- Adjust spice level with hot sauce or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mexican-Inspired