Hearty One-Pot Taco Soup with Ground Beef and Beans
Taco Soup
A comforting, zesty one-pot soup packed with beef, beans, and corn. Perfect for a quick family dinner.
Nutrition (per serving)
This Taco Soup is the ultimate dump-and-go meal that tastes like it spent all day simmering on the stove. It is essentially a taco in a bowl, featuring savory ground beef, protein-packed beans, and just the right amount of spice from green chiles and taco seasoning. It's my go-to recipe when I want something warming, filling, and incredibly easy to clean up after a busy day.
What I love most about this dish is how customizable it is. While the base is rich and hearty, the real magic happens with the toppings—think crunchy tortilla chips, creamy avocado slices, and a dollop of cool sour cream. Whether you're feeding a hungry crowd or looking for a reliable meal-prep option, this soup hits the spot every single time and always leaves everyone asking for seconds.
Ingredients
- Ground beef:1 lb
- Yellow onion, diced:1 piece
- Taco seasoning:1 oz
- Kidney beans, drained and rinsed:15 oz
- Black beans, drained and rinsed:15 oz
- Whole kernel corn, drained:15 oz
- Diced tomatoes with green chiles:10 oz
- Beef broth:2 cups
- Tomato sauce:8 oz
Instructions
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In a large pot or Dutch oven, brown the ground beef and diced onion over medium-high heat until the beef is fully cooked and the onion is translucent.
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Drain any excess fat from the pot to keep the soup light and flavorful.
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Stir in the taco seasoning packet until the meat is evenly coated.
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Add the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and beef broth to the pot.
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Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes to allow the flavors to combine.
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Ladle the soup into bowls and serve hot with your choice of toppings such as shredded cheese, sour cream, and crushed tortilla chips.
Tips & Notes
- For a lower-fat version, use ground turkey or chicken instead of beef.
- If you prefer a thicker soup, let it simmer for an extra 10 minutes uncovered.
- Leftovers taste even better the next day as the spices continue to develop.
