Go Back

One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a vibrant orange-red broth, tender beans, and diced tomatoes. Simmered in one pot until thick and hearty, then finished with crunchy tortilla chips and melty cheddar.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef or turkey
  • 15 oz black beans drained
  • 15 oz pinto beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef or chicken broth
Toppings
  • 0.25 cup cheddar shredded or to taste
  • 0.25 cup sour cream to taste
  • 1 cup tortilla chips to serve
  • 0.5 jalapeños jalapeños sliced, to taste
  • 0.25 cup cilantro chopped, to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot (Dutch oven) over high heat and add the ground beef or turkey. Brown until cooked through, then drain the fat.
Simmer the taco soup
  1. Add black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the same pot. Stir well to combine.
  2. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes, stirring once or twice. The broth should be vibrant and thickened from the beans.
  3. Taste and adjust seasoning as needed, adding more taco seasoning if you want it bolder. Keep the pot at a gentle heat until ready to serve.
Serve
  1. Serve immediately and top each bowl with cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Add chips last so they stay crisp.

Notes

Pro tip: if you like a thicker soup, simmer uncovered for the final 3–5 minutes to reduce; if it gets too thick, add a splash of broth. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 3 months (add toppings after reheating for best texture). For a lighter option, use ground turkey and swap sour cream for Greek yogurt.