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Easy Taco Soup Recipe

A bowl of hearty taco soup, topped with sour cream and fresh parsley. Includes corn, beans, tomatoes, and ground beef.
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A simple dump-and-simmer Tex-Mex soup perfect for busy families. This hearty soup is loaded with beef, beans, corn, and taco seasoning, making it a weeknight favorite. Enjoy pantry staples and freezer-friendly options.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 packet taco seasoning
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (4 ounces) diced green chilies, undrained
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions

  1. Brown the ground beef and chopped onion in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Stir in the taco seasoning, kidney beans, black beans, corn, diced tomatoes and green chilies, diced green chilies, and beef broth.
  3. Bring the soup to a boil, then reduce heat and simmer for at least 15-20 minutes, or until heated through and flavors have melded. For a richer flavor, simmer longer.
  4. Serve hot, with your favorite toppings.

Notes

  • For a freezer-friendly version, prepare the soup as directed, let it cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
  • You can also adapt this recipe for your slow cooker. Brown the beef and onion first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Feel free to add other vegetables like bell peppers or jalapeños for extra flavor and heat.

Nutrition

Find it online: https://purecookingjoy.com/taco-soup-easy-dump-and-go-recipe/

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