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Easy Taco Soup

A close-up of a bowl of taco soup, topped with cheese, sour cream, and parsley.
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A simple dump-and-go Tex-Mex soup loaded with ground beef, beans, corn, and taco seasoning. Perfect for a quick weeknight meal.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (4 ounces) diced green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 packet (1 ounce) taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the kidney beans, black beans, pinto beans, corn, diced tomatoes and green chilies, diced green chilies, tomato sauce, taco seasoning, chili powder, cumin, garlic powder, and cayenne pepper (if using).
  4. Pour in the beef broth and stir to combine all ingredients.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or until heated through and flavors have melded. For best results, simmer for 30 minutes.
  6. Serve hot, garnished with your favorite toppings.

Notes

  • For a creamy version, stir in 4 ounces of cream cheese at the end of cooking until melted.
  • To make this a low-carb option, omit the corn and beans or use a smaller amount.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Serve with a side of tortilla chips for scooping.

Nutrition

Find it online: https://cutcooktaste.com/easy-taco-soup/