Easy Taco Soup Recipe – Quick, Hearty & Full of Flavor
This Easy Taco Soup is a bold, comforting, one-pot meal packed with ground beef, beans, corn, and taco seasoning. Ready in just 30 minutes, it's the perfect dinner for busy weeknights and sure to satisfy everyone at the table
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean preferred
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons taco seasoning or 1 packet store-bought
- 1 can 14 ounces diced tomatoes, with juices
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels frozen or canned
- 4 cups beef broth low sodium preferred
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Heat oil in a large soup pot over medium-high heat. Add ground beef and cook until browned. Use a spatula to break it apart as it cooks. Drain excess fat if necessary.
- Add chopped onion and minced garlic. Sauté for 2-3 minutes until soft and aromatic.
- Stir in taco seasoning. Let it cook for another minute to release the flavor.
- Add diced tomatoes, black beans, kidney beans, corn, and beef broth. Mix everything together thoroughly.
- Bring the soup to a boil, then reduce heat. Let it simmer uncovered for 15 minutes.
- Taste and adjust seasoning. Add salt and pepper as needed.
- Serve hot. Top with shredded cheese, tortilla strips, sour cream, or diced avocado if desired.
Notes
This Easy Taco Soup is freezer-friendly and reheats beautifully. Customize the heat level by adding jalapeños or chili flakes. For a vegetarian version, omit the meat and double the beans.