Easy Taco Soup
Soup + tacos = one dreamy bowl that rivals even the best chili.
Serves6 to 8
Makesabout 3 quarts
Prep10 minutes
Cook20 minutes
Taco-inspired soup = one dreamy bowl that rivals even the best chili, without taking its spot. Thick and hearty, this one-pot tomato-based ground beef recipe is spiced with taco seasoning and studded with corn and pinto beans. Consider it akin to American home-style ground beef tacos, but in soup format. The best part is that once it’s cooked (you only need 20 minutes!), you can truly customize it to match your preferences — any taco topping is a match for this bowl.
What Is in Taco Soup?
Taco soup is an easy one-pot tomato-based ground beef soup with corn and pinto beans that is spiced with taco seasoning. Any topping you enjoy on your taco — sour cream! Cheese! Avocado! — is fantastic on top of this soup. Don’t be limited by our suggestions in the recipe.
Tips and Tricks for Making Taco Soup
- Don’t overthink it! Taco soup is essentially taco meat that has been simmered into soup, creating a flavorful broth. Keep it simple and go wild with toppings.
- If the ground beef isn’t lean, make sure to drain any excess fat from the pot before proceeding.
- Add in all the juices from the fire-roasted tomatoes and Rotel. Use spicy rather than mild Rotel if you like a little heat.
Taco Soup Recipe
Soup + tacos = one dreamy bowl that rivals even the best chili.
Prep time 10 minutes
Cook time 20 minutes
Makes about 3 quarts
Serves 6 to 8
Nutritional Info
Ingredients
- 1
large yellow onion
- 4 cloves
garlic
- 1 (about 15-ounce) can
pinto beans
- 1 tablespoon
olive oil
- 2 pounds
ground beef (85% lean)
- 1 1/2 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 3 cups
low-sodium chicken broth
- 2 1/2 cups
frozen corn kernels
- 1 (15-ounce) can
diced fire-roasted tomatoes
- 1 (10-ounce) can
Rotel mild diced tomatoes and green chilies
- 2 (1-ounce) packets
taco seasoning
Topping options:
Sour cream
Shredded cheddar cheese
Diced red onion
Diced avocado
Instructions
Dice 1 large yellow onion (2 cups). Thinly slice 4 garlic cloves. Rinse and drain 1 (about 15-ounce) can pinto beans.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Increase the heat to high and add 2 pounds ground beef, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more.
Drain and discard the excess fat from the pot, then return the pot to medium-high heat. Add the beans, 3 cups low-sodium chicken broth, 2 1/2 cups frozen corn kernels, 1 (15-ounce) can diced fire-roasted tomatoes with their juices, 1 (10-ounce) can Rotel mild diced tomatoes and green chilies, 2 (1-ounce) packets taco seasoning, and the remaining 1 teaspoon kosher salt. Bring to a boil. Simmer until flavors meld, about 5 minutes. Serve warm with desired toppings.
Recipe Notes
Gluten-free: To make this soup gluten-free, use a gluten-free taco seasoning.
Storage: Refrigerate leftover soup in airtight containers for up to 5 days, or freeze for up to 3 months.