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Taco Soup

Taco soup with a bold orange-red broth—made by browning ground beef, simmering beans and corn, then finishing with taco toppings like shredded cheddar and crushed tortilla chips. This Tex-Mex main dish has a thick, spoonable texture from canned tomatoes and beans.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
Toppings
  • 0.5 cup shredded cheddar
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips crushed
  • 2 jalapeños sliced
  • 0.25 cup cilantro
  • 1 avocado diced

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the diced onion in the same pot for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup
  1. Add all canned ingredients (black beans, kidney beans, corn, Rotel, and diced tomatoes), both seasoning packets, and the broth, then stir to combine.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until slightly thickened.
Finish and serve
  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Serve the soup topped with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado.

Notes

Pro tip: simmer only until thickened to your liking—if it gets too tight, loosen with a splash of broth at the end. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes—freeze in airtight containers up to 2 months, then thaw and reheat; add fresh toppings after reheating. For a lighter option, use 93% lean ground beef or substitute ground turkey.