Description
A quick and hearty one-pot Easy Taco Soup packed with ground beef, beans, corn, tomatoes, and taco seasoning. Ready in just 30 minutes, this comforting soup is perfect for busy weeknights.
Ingredients
1 lb lean ground beef
1 Tbsp olive oil
1 medium onion, finely diced
½ red bell pepper, diced
½ green bell pepper, diced
3 garlic cloves, minced
2 Tbsp taco seasoning (store-bought or homemade)
16 oz can beans (kidney or pinto), drained
1 cup corn (canned, fresh, or frozen)
1½ cups diced tomatoes (fresh or canned Rotel)
2 cups low-sodium beef broth
Instructions
1. Heat olive oil in a Dutch oven or soup pot. Add ground beef, onion, and bell peppers. Cook until beef is browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Add minced garlic and taco seasoning. Stir and cook for about 1 minute until fragrant.
3. Stir in beans, corn, diced tomatoes, and broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 15 minutes. Taste and adjust seasoning with salt, pepper, or more taco seasoning.
5. Serve hot with optional toppings like shredded cheese, sour cream, avocado, tortilla chips, or cilantro.
Notes
To make it spicier, add chopped jalapeños with the garlic or stir in hot sauce at the end.
Adjust soup thickness by adding less broth or more beans; refried beans can be used for a thicker consistency.
Swap ground beef with ground turkey, pork, or chicken.
Fresh tomatoes can be replaced with canned Rotel for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 267
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg