Taco soup recipe
A quick, easy, and hearty taco soup made in just 30 minutes with ground beef, beans, corn, and a flavorful taco seasoning. Perfect for a weeknight dinner!
Equipment
- Large pot
- cooking spoon
- Can opener
- Ladle
Ingredients
- 1 lb Ground beef Or use ground chicken or turkey for leaner options
- 1 can Diced tomatoes 14.5 oz Use fire-roasted tomatoes for extra flavor
- 1 can Black beans 15 oz Drain and rinse before adding
- 1 can Sweet corn 15 oz Drain before adding
- 1 packet Taco seasoning Or use homemade seasoning blend
- 2 cups Chicken broth Or use vegetable broth for a lighter version
- 1 cup Sour cream optional For topping, adds creaminess
- 1 cup Shredded cheese optional For topping, adds richness
- 1 handful Tortilla chips For serving adds crunch
- 1 tbsp Olive oil For sautéing the meat
Instructions
- Brown the ground beef: Heat a large pot over medium heat. Add 1 lb ground beef and cook until browned, breaking up the meat with a spatula. Drain any excess fat.
- Add seasoning: Stir in 1 packet taco seasoning and cook for 1–2 minutes.
- Combine ingredients: Add 1 can diced tomatoes, 1 can black beans, 1 can sweet corn, and 2 cups chicken broth to the pot. Stir to combine.
- Simmer: Bring the soup to a simmer and cook for 10–15 minutes, stirring occasionally, until everything is heated through.
- Adjust seasoning: Taste and adjust with salt, pepper, or extra taco seasoning if needed.
- Serve: Ladle the soup into bowls and top with sour cream, shredded cheese, and tortilla chips.
Notes
- Customization: Make it spicier by adding fresh jalapeños or a splash of hot sauce.
- Freezing: This taco soup freezes well. Store leftovers in an airtight container for up to 2 months.
- Slow Cooker Option: Brown the meat first, then transfer it to a slow cooker with all other ingredients. Cook on low for 4–6 hours.