Description
This Easy Taco Soup recipe is a hearty, flavorful, and comforting dish perfect for a quick dinner or casual gathering. Made with ground beef, beans, corn, tomatoes with green chiles, and seasoned with taco and ranch packets, it delivers a rich southwestern-inspired taste. Ready in just 40 minutes and serving six, it's a simple, one-pot meal that combines savory and spicy flavors to satisfy your taco cravings in soup form.
Ingredients
Meat and Oil
- 1 Tbsp olive oil
- 1 lb. ground beef
Vegetables and Beans
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup frozen corn
- 2 (10 oz.) cans diced tomatoes with green chiles
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can black beans, drained
Seasonings and Liquids
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 3 Tbsp tomato paste
- 2 cups water
Instructions
- Brown the Beef: Heat olive oil in a large soup pot over medium heat. Add the ground beef and cook until fully browned. If the beef is high in fat, drain any excess fat from the pot.
- Dice and Cook Aromatics: While the beef cooks, dice the onion and mince the garlic. Add them to the pot and continue cooking until the onions are soft and translucent.
- Add Vegetables and Beans: Stir in the frozen corn, drained pinto beans, drained black beans, and diced tomatoes with their juices. Mix well to combine all ingredients evenly.
- Add Seasonings and Liquids, Bring to Boil: Incorporate the tomato paste, taco seasoning, ranch seasoning, and water into the pot. Stir thoroughly. Increase heat to high, cover with a lid, and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes, stirring occasionally to blend flavors and prevent sticking.
- Serve: Serve the taco soup hot with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Notes
- You can substitute ground turkey or chicken for beef to make the soup leaner.
- For a vegetarian version, omit the beef and add extra beans or vegetables.
- Adjust the spice level by adding additional chili powder or hot sauce to taste.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- If you prefer a thicker soup, reduce the amount of water or simmer longer without a lid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
