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Bowl of easy taco soup topped with cheese and cilantro

Easy Taco Soup

A hearty, flavorful soup packed with seasoned ground beef, beans, corn, and zesty taco spices. This quick one-pot recipe is perfect for busy weeknights or cozy family dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning or 2 tbsp homemade mix
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 15 oz diced tomatoes
  • 1 can 10 oz diced tomatoes with green chilies (like Rotel)
  • 2 cups beef or chicken broth
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener

Method
 

  1. In a large pot over medium heat, brown the ground beef with onion and garlic until cooked through. Drain excess fat.
  2. Stir in taco seasoning and cook 1 minute to bloom the spices.
  3. Add beans, corn, diced tomatoes, tomatoes with chilies, and broth. Stir well to combine.
  4. Bring to a simmer, then reduce heat and cook for 20–25 minutes, stirring occasionally.
  5. Taste and adjust seasoning with salt and pepper if needed.
  6. Serve hot with toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Notes

Make it spicy by adding extra chili powder or jalapeños.
This soup freezes beautifully—store in freezer-safe containers for up to 3 months.
Swap the beef for shredded chicken for a lighter variation.