Go Back

One Pot 30-Minute Taco Soup

One Pot 30-Minute Taco Soup: a fast Tex-Mex soup simmered until the broth turns rich and vibrant, with tender beans, corn, and tomatoes. Brown ground beef once, then cook everything in the same pot for an easy weeknight bowl topped with cheddar, sour cream, chips, jalapeños, and cilantro.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef or turkey
  • 1 can (15 oz) black beans Drained
  • 1 can (15 oz) pinto beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef or chicken broth
Toppings
  • 0.5 cup cheddar Shredded or crumbled
  • 0.25 cup sour cream
  • 1 cup tortilla chips Crushed or left whole for topping
  • 0.25 cup jalapeños Sliced (optional heat)
  • 0.25 cup cilantro Chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over high heat and add the ground beef or turkey. Brown until browned, then drain fat.
Simmer the 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 and stir well. Scrape the bottom so seasoning and tomato bits are evenly mixed.
  2. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes. The soup should look thickened and lightly bubbling around the edges.
Finish and serve
  1. Taste the soup and adjust seasoning as needed. Use a spoonful to check balance before adding toppings.
  2. Serve immediately with cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Top each bowl right before eating so the chips stay crisp.

Notes

Pro tip: draining the browned meat keeps the broth from getting greasy. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze the soup (without toppings) up to 3 months. For a lighter option, use ground turkey and swap the ranch dressing mix for a taco seasoning-only version to reduce sodium if desired.