Taco Soup

This hearty taco soup is perfect for busy weeknights, packed with taco flavors and easy to make in one pot.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Ingredients

Main Ingredients

1 lb ground beef or turkey Ground turkey will be leaner; if using turkey, check for doneness at 165°F.
1 cup onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes with green chilies (Rotel-style)
1 packet taco seasoning Or 2 tbsp homemade: chili powder, cumin, garlic powder, onion powder, smoked paprika, salt.
4 cups beef or chicken broth Use low-sodium if watching salt.
to taste Salt and pepper

Optional Toppings

shredded cheese
sour cream
avocado
cilantro
lime wedges
tortilla chips

Instructions

Preparation

Heat a large pot over medium heat. Add the ground beef or turkey and the chopped onion. Brown, breaking the meat into pieces, until no pink remains and onions are translucent — about 7–10 minutes.
Drain off any excess fat to keep the broth from tasting greasy.
Return the pot to medium heat and add the drained black beans, drained corn, diced tomatoes with green chilies, taco seasoning, and the 4 cups of broth. Stir until everything is combined.
Increase heat and bring the soup to a gentle boil. Then reduce heat to low and let simmer uncovered for about 20 minutes.
Taste and season with salt and freshly ground black pepper as needed.
Ladle into bowls and top as desired with shredded cheese, a dollop of sour cream, diced avocado, and chopped cilantro. Serve hot.

Notes

You can batch-cook, freeze portions, or dress it up for company with a few fresh toppings. For a creamier texture, stir in 4 oz cream cheese at the end. Serve the soup with tortilla chips for crunch or cornbread for a comforting side.

Keyword Comfort Food, Easy Soup, One Pot Meal, taco soup, Weeknight Dinner