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Taco Soup

Taco soup with savory ground beef, beans, corn, and Rotel simmered into a hearty, spoonable broth. Finished with shredded cheddar, sour cream, crunchy tortilla chips, and fresh toppings for bold Tex-Mex flavor in one pot.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves 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 cups beef or chicken broth
Toppings
  • 0.5 cup shredded cheddar
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips
  • 0.25 cup sliced jalapeños
  • 0.25 cup cilantro
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown ground beef in a large pot over medium-high heat, breaking it up as it cooks, then drain fat.
  2. Sauté the diced onion 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), the taco seasoning, the ranch dressing mix, and the broth to the pot; stir to combine.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the flavors meld and the broth looks slightly thickened.
Finish and serve
  1. Taste and adjust seasoning with salt and pepper as needed for your preferred heat and balance.
  2. Serve topped with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado.

Notes

Pro tip: keep the toppings separate until serving so the tortilla chips stay crunchy. Store leftover taco soup in an airtight container in the fridge for 3-4 days; reheat on the stove or microwave until hot. Freezing is yes—freeze without toppings for up to 2-3 months and thaw in the fridge. For a lighter option, use ground turkey in the same amount and choose low-sodium broth and seasoning packets if available.