Easy Taco Soup
An easy, 30-minute soup recipe filled with hearty ground beef and beans, colorful vegetables and a delicious broth. Perfect for busy weeknights when you need a quick dinner on the table!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced (about ¾ cup)
- 1 pound lean ground beef
- salt & pepper to taste
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2-3 tablespoons taco seasoning
- 1 (15-oz) can diced tomatoes not drained
- 2 (15-oz) can cans beans pinto, kidney or black work best; or a mix
- diced green chiles to taste
- 1 cup corn
- 3-4 cups beef or chicken broth see notes
- soup toppings such as sour cream, avocado, cilantro, tortilla chips, shredded cheese…
Instructions
- Sauté onion: Heat a ~4 quart pot over medium heat. Once hot, add the oil and the onion and sauté over medium heat until softened, about 6 minutes.1 tablespoon olive oil, 1 medium onion
- Brown beef: Increase the heat to medium-high. Add the ground beef to the onion in the pot. Break up the beef and season with salt and pepper. Cook until browned and crumbled. Drain if desired.1 pound lean ground beef, salt & pepper
- Season: Reduce the heat to medium. Stir in the garlic for one minute, then stir in the tomato paste and taco seasoning until fully coating the beef mixture.2 cloves garlic, 2 tablespoons tomato paste, 2-3 tablespoons taco seasoning
- Add remaining ingredients: Add the diced tomatoes, beans, green chiles, corn and broth to the pot. Stir well, bring to a boil, then reduce to a good simmer. Cover and simmer for 15-20 minutes.1 (15-oz) can diced tomatoes, 2 (15-oz) can cans beans, diced green chiles, 1 cup corn, 3-4 cups beef or chicken broth
- Serve: Check for seasoning, then serve the soup with your favorite toppings.soup toppings
Notes
If you want a thicker soup, you can simmer it without the lid. We like this one on the brothy side, so I always cover it. You can also adjust the broth to suit your family’s preference – use closer to 3 cups if you prefer a more stew-type texture, or closer to 4 cups if you like a brothier soup.
Leftovers: Leftovers keep well in the fridge in an airtight container for up to 3 days. Reheat fully on the stove or in the microwave until it reaches an even temperature of 165°F throughout.
Freezer: This soup freezes well. Let it cool for 30-60 minutes, until it reaches room temperature. Then, pack it into a freezer container and freeze for up to 3 months. Defrost in the fridge overnight, then reheat on the stove until it reaches an even temperature of 165°F throughout.