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Bowl of easy taco soup made with ground beef, corn, and beans topped with sour cream, lime, cilantro, jalapeno, onions, and tortilla chips.
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5 from 1 vote

Taco Soup

With seasoned ground beef, beans, and corn, this easy taco soup delivers all the flavors of classic tacos in a cozy, hearty soup that comes together on the stove in just 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Tex Mex
Servings: 6
Author: Kristen Chidsey

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 pound lean ground beef or ground turkey
  • 1 small yellow onion minced
  • 1 (4-ounce) can mild diced green chiles undrained
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning
  • 1 (8-ounce) can tomato sauce
  • 2 cups low-sodium beef broth + more as needed
  • 2 (15-ounce) cans diced tomatoes
  • 1 (15-ounce) can pinto beans rinsed and drained
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup frozen corn kernels
  • kosher salt and pepper to taste
  • 1 large lime
  • toppings of choice

Instructions

  • Heat the oil in a large saucepan over medium-high heat for 1 minute. Once heated, add the ground meat and onion. Cook, breaking up the meat as it browns, until fully cooked through. Drain excess grease if needed.
    Ground beef and yellow onion cooked together in large deep soup pan.
  • Stir in the green chiles, garlic, and taco seasoning. Cook for 1 minute, stirring often, until fragrant.
    Ground beef and onions cooked with taco seasoning and green chiles in large dutch oven for base of taco soup.
  • Add the tomato sauce and cook for 3-4 minutes to thicken slightly and concentrate the flavors, stirring often.
    Taco meat simmered in large soup pan for base of taco soup.
  • Pour in 2 cups of beef broth and the diced tomatoes. Bring to a boil.
  • Once boiling, reduce the heat to medium-low. Stir in the pinto beans, black beans, and corn. Cover and simmer for 15 minutes, removing the lid to stir occasionally. If the soup becomes too thick, reduce the heat and add up to 1 cup of additional broth.
    Large soup pan filled with pinto beans, black beans, corn, tomatoes, and ground beef for taco soup.
  • Remove from the heat and stir in the lime juice. Give the soup a taste and season with salt and pepper if needed.
  • Serve with toppings of choice.
    Bowl of homemade taco soup made with ground beef, corn, and beans topped with sour cream, lime, cilantro, jalapeno, onions, and tortilla chips.

Video

Notes

Vegetarian: Skip the meat, use vegetable broth in place of beef stock, and stir in an additional 15-ounce can of beans for added bulk.
Note on Taco Seasoning: In place of a homemade blend use 2 tablespoons of a store-bought blend or 1 tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon salt, ¾ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon oregano and ⅛ teaspoon crushed red pepper flakes.
Diced Tomatoes: Feel free to swap out plain diced tomatoes for fire-roasted tomatoes for smoky undertones or diced tomatoes with green chiles and omit the added green chiles.
Add Jalapeño: Add a minced, seeded jalapeño to the beef/onion mixture and cook as directed.
Storage: Store leftover taco soup in an airtight container in the fridge for up to 3 days. Alternatively, freeze in a freezer-safe container (leaving space for expansion) for up to 3 months. Defrost in the refrigerator overnight and reheat as desired.

Nutrition

Calories: 150kcal | Carbohydrates: 7g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 388mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg
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