Soups · No. 30
Easy Taco Soup
This easy Taco Soup recipe is a simple yet flavorful meal in a bowl featuring ground beef, beans, vegetables, and tons of tasty toppings!
Serves 6Total time 40 min396 calories per servingMexicanDinner
Ingredients
- 1 Tbsp olive oil
- 1 lb. (450 g) ground beef *
- 1 yellow onion
- 4 garlic cloves
- 1 cup frozen corn
- 2 10 oz. cans (600 g) diced tomatoes with green chiles
- 15 oz. can (400 g) pinto beans (drained)
- 15 oz. can (400 g) can black beans (drained)
- 1 packet taco seasoning (1 oz.**)
- 1 packet ranch seasoning (1 oz.**)
- 3 Tbsp tomato paste
- 2 cups (500 ml) water
Method
- Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
- While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
- Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
- Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
- Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
- Serve hot with your favorite toppings!
Notes
- From the family list: about 40 min, ~396 cal. Dump-and-simmer, top with cheese and tortilla chips.
- Recipe notes from the site:
- * I use 73% lean ground beef (beef mince in the UK), but any will work here. If you don’t like beef, you can substitute it with ground turkey, pork, pulled pork, or even make it vegetarian by adding extra beans and vegetables. Want to use chicken? Try our chicken taco soup instead! It was developed specifically with chicken, so you’ll get the right cooking method and timing rather than simply swapping chicken into this recipe. It’s a creamier take on taco soup with beans, corn, tomatoes, and plenty of taco flavor.
- ** Store-bought or homemade seasonings: This soup is not short on flavor thanks to not just one but TWO seasoning mixes, taco seasoning, and ranch seasoning. You can use my homemade recipe for either one or take a shortcut and use a store-bought seasoning packet. This bold mix of flavors makes sure that every spoonful is a ten! One batch of my homemade taco and ranch seasonings makes enough to replace each seasoning packet. Want a richer broth? I use water because the beef, tomatoes, taco seasoning, and ranch seasoning already add plenty of flavor, and it helps keep this soup budget-friendly. For a richer broth, swap the 2 cups of water for low-sodium beef or chicken broth. Taste before adding any extra salt, since broths and seasoning mixes can vary quite a bit in sodium. Slow Cooker option: Brown the ground beef in a skillet, then add it to a slow cooker with the remaining ingredients and cook on low heat for 6 hours, or high heat for 3 hours. Instant Pot option: Brown the ground beef using the sauté function, then continue to sauté with the onion and garlic. Add the remaining ingredients, secure the lid, and cook on high pressure for 5 minutes. Allow the pot to naturally release pressure, then carefully remove the lid and serve.
- Times from the recipe page: prep 10 min, cook 30 min, total 40 min.
- 396 calories per serving, from the recipe page (yield as listed: 6 servings (1.5 cups each)).
- Recipe and photo from Budget Bytes (budgetbytes.com), by Beth Moncel. Saved for personal use.