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Imagine all the best parts of a taco, but cozy, spoonable, and simmering in a single pot.
That’s the magic of Simple Taco Soup, a dish that feels like a warm hug on a chilly day.
Why This Soup Becomes an Instant Favorite
This isn’t just another soup recipe; it’s a weeknight hero and a crowd-pleasing superstar.
It delivers that familiar, zesty taco flavor in a form that’s incredibly easy to love, and easier to make.
Honestly, it’s the kind of meal that has everyone asking for seconds, and maybe even the recipe.
Ingredients Needed for the Recipe
Gathering these ingredients is a breeze, and you might already have most in your pantry.
It’s a beautiful symphony of hearty proteins, vibrant veggies, and warm spices.
- Olive Oil: Just a bit to get things sizzling.
- Lean Ground Beef: The hearty, protein-packed foundation.
- Yellow Onion & Garlic: For that essential savory base flavor.
- Jalapeño: A little kick, but you can control the heat.
- Canned Diced Tomatoes with Green Chilies: The quick path to big flavor.
- Low-Sodium Beef Broth: Creates the rich, savory broth.
- Tomato Sauce: Adds body and a touch of sweetness.
- Spices (Chili Powder, Cumin, Paprika, Oregano): The soul of the “taco” flavor.
- Dry Ranch Dressing Mix: A secret weapon for a herby, tangy depth.
- Frozen Corn: For sweet, juicy pops in every bite.
- Canned Black Beans & Pinto Beans: For fiber, protein, and fantastic texture.
- Toppings! This is where you shine: cheese, avocado, chips, sour cream.
The Hearty Health Benefits of a Well-Balanced Bowl
Beyond being delicious, this soup is a wonderfully balanced meal all on its own.
The lean protein keeps you full, the beans are packed with fiber, and the tomatoes offer a dose of vitamins.
It’s a comforting dish that truly nourishes you from the inside out.
How to make Simple Taco Soup?
Browning the Beef and Aromatics
Start by heating the oil in a large pot over medium-high heat.
Add the ground beef and onion, breaking the meat apart as it cooks until it’s beautifully browned.
Building the Flavor Foundation
Stir in the minced garlic and jalapeño, and let them cook for just a minute until fragrant.
This quick step wakes up their flavors and infuses the beef with so much goodness.
Simmering the Savory Broth
Now, pour in the diced tomatoes, beef broth, and tomato sauce.
Add all those gorgeous spices and the ranch mix, give it a good stir, and let it simmer for about 30 minutes.
The Final Additions
Stir in the frozen corn and the drained and rinsed black and pinto beans.
Let everything heat through for a few more minutes, until the soup is piping hot and inviting.
The Grand Finale: Toppings!
Ladle the soup into bowls and let everyone customize their own masterpiece.
This is the best part, so go wild with your favorite taco fixings.
Tips
For a less greasy soup, be sure to drain the excess fat from the cooked beef.
Always rinse your canned beans; it removes the starchy liquid and helps control the soup’s saltiness.
If you’re sensitive to spice, simply swap the jalapeño for some diced bell pepper for a milder flavor.
Ingredient Substitutions: Make It Your Own
The beauty of this soup is its incredible flexibility to suit your tastes and pantry.
Use ground turkey or chicken for a lighter option, or even lentils for a vegetarian twist.
No pinto beans? Use another can of black beans, or try kidney or great northern beans instead.
How to Store and Reheat Your Delicious Leftovers
This soup stores beautifully, making it a fantastic make-ahead meal.
Let it cool completely before storing it in airtight containers in the fridge for up to 4 days.
Reheat it gently on the stove over medium heat, adding a splash of broth if it’s thickened up too much.
Best Time to Serve This Cozy Dish
This soup is a natural fit for a casual weeknight dinner when you need something satisfying and fast.
It’s also absolutely perfect for game day gatherings or a cozy weekend lunch with friends.
Really, any time you crave a little comfort, this soup is the answer.
Simple Taco Soup Recipe
Description
This Simple Taco Soup is a hearty, flavorful, and incredibly easy one-pot meal that's perfect for busy weeknights. Packed with seasoned ground beef, beans, corn, and tomatoes, it's a Tex-Mex favorite that comes together in under an hour. Serve it piping hot with your favorite toppings for a comforting dinner the whole family will love.
Ingredients
Toppings (Optional)
Instructions
-
Brown the Beef
In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned and no longer pink, about 5-7 minutes. Use a spoon to break it apart as it cooks. Drain any excess fat if desired. -
Sauté Aromatics
Add the diced onion and minced jalapeno (if using) to the pot with the beef. Cook for 5 minutes, or until the onion is softened. Stir in the minced garlic and cook for 1 minute more, until fragrant. -
Add Spices
Stir in the chili powder, cumin, paprika, oregano, dry ranch dressing mix, and salt. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor. -
Simmer the Soup
Add the black beans, pinto beans, corn, diced tomatoes (with their juice), tomato sauce, beef broth, and green chilies to the pot. Stir well to combine. -
Cook
Bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together. -
Serve
Ladle the hot soup into bowls. Serve immediately, allowing everyone to top their soup with their favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, and cilantro.A squeeze of fresh lime juice is a perfect finishing touch.
Nutrition Facts
Servings 7
Serving Size 1.5 cups
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 21gg33%
- Saturated Fat 8gg40%
- Trans Fat 1gg
- Cholesterol 65mgmg22%
- Sodium 1100mgmg46%
- Potassium 1150mgmg33%
- Total Carbohydrate 32gg11%
- Dietary Fiber 10gg40%
- Sugars 7gg
- Protein 28gg57%
- Calcium 120mg mg
- Iron 5.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: This soup tastes even better the next day! Store it in the refrigerator for up to 4 days. Reheat gently on the stove.
- Slow cooker option: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Add all the remaining ingredients (except toppings). Cook on low for 6-8 hours or high for 3-4 hours.
- Spice level: For a milder soup, omit the jalapeno or use a mild green chili. For extra heat, add a pinch of cayenne pepper or use a can of hot diced tomatoes.
- Ranch mix substitute: For a fresher flavor, omit the dry ranch mix and stir in 1/3 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice at the end of cooking.
- Vegetarian version: Omit the ground beef and use 1 cup of cooked lentils or an extra can of beans. Use vegetable broth instead of beef broth.
- Storage: Freeze the soup (without toppings) for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use turkey instead of beef?
Yes! Ground turkey is a great leaner alternative. Use ground turkey breast or a 93% lean blend for best results.
Why is my soup too thick?
The soup will thicken as it cools. If it's too thick when serving, simply stir in a little extra beef broth or water to reach your desired consistency.
Can I add rice or pasta?
Absolutely! Add 1/2 cup of uncooked rice or small pasta (like orzo) with the broth. You may need to add an extra 1/2 to 1 cup of broth to account for the absorption.
What are the best toppings?
The classics are shredded cheddar, sour cream, and crushed tortilla chips. Diced avocado, fresh cilantro, sliced olives, and a squeeze of lime are also excellent choices.
Can I make this in the Instant Pot?
Yes! Use the 'Sauté' function to brown the beef and cook the onions and garlic. Add all other ingredients. Seal the lid and cook on 'Manual' or 'Pressure Cook' for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.