Easy Taco Soup
A dump-and-go taco soup bursting with seasoned ground beef, beans, corn, and tomatoes. Ready in 30 minutes with simple pantry staples.
Soups & Stews · Prep 10 min · Cook 25 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 14.5 oz diced tomatoes with green chiles, 1 can
- 8 oz tomato sauce
- 15 oz kidney beans, undrained
- 15 oz black beans, undrained
- 15 oz corn kernels, 1 can, drained
- 2 cups beef broth
- 1 medium yellow onion, diced
- 1 whole lime, juiced
- for garnish shredded cheddar
- for garnish sour cream
- for garnish tortilla chips
The Can-Opener Special That Tastes Homemade
I am not too proud to admit that this soup starts with cans. Lots of cans. But the result tastes so much better than the effort suggests that it has become my go-to for busy weeknights and lazy Sundays. Fifteen minutes of work, and your whole house smells amazing.
Dump and Simmer
Brown the ground beef in a large pot, breaking it up as it cooks. Add diced onion and cook until softened. Stir in the taco seasoning, then dump in canned diced tomatoes, beans (black beans, kidney beans, whatever you have), corn, and beef broth. That is genuinely the whole recipe.
Bring to a boil, reduce heat, and let it simmer for at least 15 minutes. The longer it simmers, the better the flavors come together. Season with salt and pepper to taste.
Load It Up
Serve in big bowls topped with crushed tortilla chips, shredded cheese, sour cream, diced avocado, and a handful of fresh cilantro. The toppings turn a simple soup into something truly special.
Tina's Tips
- Do not drain the canned tomatoes -- that juice adds body and flavor to the broth
- Use homemade taco seasoning if you have it -- the flavor is noticeably better than packets
- Add a can of Rotel (diced tomatoes with green chiles) for a kick of heat
- This freezes beautifully -- make a double batch and stash portions for future you
- Simmer longer if you can -- 30 minutes is good, an hour is even better for melding flavors
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