Description
Easy Taco Soup is a hearty Tex-Mex–inspired soup packed with beans, corn, ground beef or turkey, tomatoes, and taco seasoning. It’s quick to make, customizable with your favorite toppings, and perfect for busy weeknights or casual family dinners.
Ingredients
1 lb ground beef or turkey
1 medium yellow onion, diced
3 cloves garlic, minced
1 packet (or 3 Tbsp) taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
3 cups beef or chicken broth
2 Tbsp olive oil
Salt and pepper, to taste
Toppings (optional):
Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Avocado slices
Chopped cilantro
Lime wedges
Tortilla chips or strips
Instructions
Dice the onion and mince the garlic. Drain and rinse beans.
Heat olive oil in a large pot over medium-high heat. Add ground beef or turkey, season lightly with salt and pepper, and brown while breaking up the meat.
Add onion and garlic to the pot, sauté until softened and fragrant.
Stir in taco seasoning to coat the meat mixture, letting it toast for 30–60 seconds.
Add diced tomatoes, tomato sauce, black beans, kidney beans, corn, and broth. Stir well, scraping up any browned bits.
Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning. Ladle into bowls and garnish with your choice of toppings.
Notes
To thicken the soup, mash some beans or simmer it uncovered for a few extra minutes.
For extra spice, add diced jalapeños or a splash of hot sauce.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Use low-sodium broth and beans for better control of salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex / American