Taco Soup Recipe
This easy taco soup simmers on the stovetop in one pot with ground beef, beans, corn, tomatoes, and taco seasoning. Hearty, cozy, and ready in about 30 minutes.
Servings 8
Calories 361kcal
Ingredients
Ingredients
- 1 lb lean ground beef 85/15
- 1 medium onion diced
- 3 Tbsp taco seasoning or 1 packet (1 oz.) of store-bought taco seasoning
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 1 (15 oz) can corn drained or 1 1/2 cups frozen
- 2 (14.5 oz) cans diced tomatoes undrained
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 1 to 2 teaspoons unsweetened cocoa powder (optional secret ingredient)
- 1/4 cup chopped fresh cilantro (optional secret ingredient)
Toppings for Serving
- tortilla chips
- shredded cheese
- sour cream
- avocado
- cilantro
- green onion
- lime
Instructions
Instructions
- In a large pot over medium-high heat, brown the ground beef with the diced onion until the beef is cooked through, breaking it up as it cooks. Drain off excess grease.
- Stir in the taco seasoning and let it cook for a few seconds. Add the black beans, pinto beans, corn, diced tomatoes, tomato sauce, and beef broth. If using, stir in the cocoa powder now. Stir well.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. For a thicker soup, mash about 1 cup of the beans in the pot or stir in 2 tablespoons of tomato paste.
- Stir in the fresh cilantro right at the end, if using. Ladle into bowls and serve with your favorite toppings.
Notes
Crock Pot: Brown the beef first (recommended), then add everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. For a creamy version, stir in cream cheese in the last 30 minutes.
Instant Pot: Sauté the beef and onion, add the remaining ingredients, pressure cook on high 8 minutes, then natural release 10 minutes. Thicken on Sauté if needed.
Chicken swap: Skip the beef and stir in 3 cups cooked shredded chicken after simmering.
Storage: Fridge 3 to 4 days; freezer up to 3 months. Thin with a splash of broth when reheating.
Nutrition
Calories: 361kcal | Carbohydrates: 47g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 488mg | Potassium: 1206mg | Fiber: 13g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 5mg
