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!
1lbGround beef Or use ground chicken or turkey for leaner options
1can Diced tomatoes14.5 oz Use fire-roasted tomatoes for extra flavor
1can Black beans15 oz Drain and rinse before adding
1can Sweet corn15 oz Drain before adding
1packet Taco seasoning Or use homemade seasoning blend
2cupsChicken broth Or use vegetable broth for a lighter version
1cupSour creamoptional For topping, adds creaminess
1cupShredded cheeseoptional For topping, adds richness
1handful Tortilla chips For servingadds crunch
1tbspOlive 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.