Go Back
Bowl of delicious taco soup topped with cheese and cilantro

Taco Soup

A hearty, one-pot meal that brings the bold flavors of tacos into a comforting soup. Perfect for weeknights and customizable to your taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Use lean meat for healthier option.
  • 1 medium onion, chopped
  • 1 can diced tomatoes Can substitute with fresh tomatoes.
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 packet taco seasoning Adjust based on spice preference.
  • 2 cups beef or chicken broth
  • to taste Salt and pepper
Optional Toppings
  • to taste shredded cheese For garnish.
  • to taste sour cream For garnish.
  • to taste avocado For garnish.
  • to taste cilantro For garnish.

Method
 

Preparation
  1. In a large pot, brown the ground beef or turkey with the chopped onion over medium heat. Drain excess fat.
  2. Stir in the diced tomatoes, black beans, kidney beans, corn, taco seasoning, and broth.
  3. Bring to a boil, then reduce heat and let it simmer for 20-30 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with your choice of toppings.

Notes

Leftover taco soup can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months.