Description
This Taco Soup Recipe is a hearty, one-pot Tex-Mex meal made with ground beef, beans, tomatoes, and bold taco spices. Quick to prepare and endlessly customizable, it’s perfect for busy weeknights, meal prep, or feeding a crowd.
Ingredients
Scale
Protein:
- 1 lb lean ground beef
Vegetables & Canned Goods:
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (with juice)
- 1 can Rotel tomatoes (with green chiles)
- 1 can tomato sauce
Seasonings:
- 2 tablespoons taco seasoning (or 1 packet)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Liquid:
- 2 cups beef or chicken broth
Instructions
- Brown beef: In a large pot over medium-high heat, cook ground beef until browned. Drain excess fat.
- Sauté aromatics: Add onion and garlic; cook 3–4 minutes until softened.
- Season: Stir in taco seasoning, chili powder, cumin, salt, and pepper. Cook 30 seconds.
- Add canned ingredients: Mix in beans, corn, diced tomatoes, Rotel, and tomato sauce.
- Add broth: Pour in broth and stir well.
- Simmer: Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Serve: Ladle into bowls and add desired toppings.
Notes
- 7-can shortcut: Skip fresh ingredients and use canned beans, corn, tomatoes, sauce, and taco seasoning.
- Make it creamy: Stir in sour cream or cream cheese at the end.
- Spice level: Adjust heat with jalapeños, cayenne, or chipotle powder.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 65mg
Keywords: taco soup recipe, beef taco soup, easy taco soup, 7 can taco soup, one pot taco soup