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Taco Soup

Taco soup with a bold orange-red broth, made by simmering ground beef with beans, corn, and diced tomatoes, then topping with crunchy tortilla chips and melty cheddar. This Tex-Mex main dish is quick to build in one pot for a hearty, spoonable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, stirring until cooked through, then drain the fat.
  2. Keep the pot handy so you can sauté the vegetables in the same drippings after the beef is drained.
Sauté onion and garlic
  1. Sauté the onion in the same pot for 3 minutes, until softened.
  2. Add the garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer the soup
  1. Add all canned ingredients, both seasoning packets, and the broth to the pot, then stir to combine.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the flavors meld.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper.
  2. Serve topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, cilantro, and avocado.

Notes

Pro tip: If you want the tortilla chips to stay crunchy, crush and add them right before eating rather than while simmering. Store leftovers in the fridge up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze without the toppings and add fresh toppings after reheating. For a lighter option, use lean ground beef or swap in a lower-sodium ranch dressing mix.