Easy Taco Soup
This one-pot wonder combines all the bold, zesty flavors of your favorite tacos with the comforting warmth of a classic soup, ready in about 30 minutes using mostly pantry staples.
Equipment
- Large Dutch oven or heavy-bottomed soup pot - At least 5 quarts (4.7 liters)
- Wooden spoon or heat-resistant spatula
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle - For serving
Ingredients
- 1 tablespoon olive oil - 15 ml
- 1 pound ground beef - 450g, 90% lean preferred
- 1 medium yellow onion - diced (about 1 cup or 150g)
- 3 cloves garlic - minced
- 1 medium jalapeño - seeded and diced (optional)
- 1 packet (1 ounce/28g) taco seasoning
- 1 packet (1 ounce/28g) ranch dressing mix
- 1 can (15 ounces/425g) pinto beans - undrained
- 1 can (15 ounces/425g) black beans - undrained
- 1 can (15 ounces/425g) corn kernels - undrained
- 1 can (14.5 ounces/411g) fire-roasted diced tomatoes
- 1 can (4 ounces/113g) diced green chiles
- 2 cups chicken broth - 480 ml
For Serving
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro - chopped
- Tortilla chips or Fritos
- Lime wedges
- Sliced green onions
Instructions
- Dice the onion, mince the garlic, and dice the jalapeño (if using).
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 6-8 minutes until completely browned, breaking into small crumbles. Drain excess grease if needed.
- Reduce heat to medium. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and jalapeño, cooking for 1-2 minutes more while stirring constantly.
- Sprinkle taco seasoning and ranch dressing mix over the meat mixture. Stir thoroughly and cook for 1 minute to toast the spices.
- Add pinto beans, black beans, corn, fire-roasted diced tomatoes, and diced green chiles with all their liquid. Mix gently to combine.
- Pour in chicken broth and stir. Increase heat to high and bring to a rolling boil.
- Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 20-30 minutes, stirring occasionally, until flavors meld.
- Ladle into bowls and top with shredded cheddar, sour cream, diced avocado, fresh cilantro, sliced green onions, and a squeeze of lime juice. Serve with tortilla chips or Fritos on the side.
Notes
- Don't drain the beans or corn: The liquid adds body, flavor, and helps thicken the soup naturally.
- Adjust consistency: For a brothier soup, add an extra 1/2 to 1 cup of chicken broth at the end.
- Make it ahead: This soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days.
- Freezing instructions: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Turkey or chicken variation: Substitute ground turkey or 2 cups of shredded cooked chicken for the ground beef.
- Vegetarian option: Omit the meat and add an extra can of beans plus diced bell peppers and mushrooms.
- Spicier version: Add extra jalapeños, use 2 packets of taco seasoning, or stir in chipotle peppers in adobo sauce.
- Slow cooker method: Brown the beef and onions on the stovetop, then transfer everything to a slow cooker and cook on low for 4-6 hours.
- For a creamier soup: Stir in 1/2 cup heavy cream or 4 ounces of cream cheese at the end of cooking.
- Topping bar idea: Set out all toppings in individual bowls so everyone can customize their own soup.