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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a vibrant orange-red broth made by simmering seasoned ground beef, beans, corn, and tomatoes until thick and spoonable. Finished with tortilla chips, cheddar, sour cream, and jalapeños for bold Tex-Mex flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground meat base
  • 1 lb ground beef or turkey
Beans and vegetables
  • 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
Seasoning and broth
  • 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
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips
  • 0.25 cup jalapeños sliced, optional
  • 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 cooked through, then drain the fat.
Build and simmer the soup
  1. Add the black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth directly 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. The broth should look vibrant and cohesive.
  3. Taste the soup and adjust seasoning as needed. Adjust until the flavor is balanced to your preference.
Serve with toppings
  1. Serve immediately and set out cheddar, sour cream, tortilla chips, jalapeños, and cilantro for everyone to top their bowls. Add toppings right before eating so the chips keep their crunch.

Notes

Pro tip: If you prefer a thicker taco soup, simmer uncovered for an extra 5 minutes after the 15-minute simmer, then taste again. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove or microwave until hot. Freezing is OK—freeze soup (without toppings) for up to 2 months, then thaw and reheat. For a lighter option, use ground turkey and swap part of the toppings portion for extra cilantro and jalapeños.