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Easy One-Pot Taco Soup

A close-up of a steaming bowl of taco soup, filled with ground beef, kidney beans, corn, and tomatoes.
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A hearty and flavorful taco soup made with pantry staples, perfect for a quick weeknight meal. This recipe is a simplified version of chili, packed with beans, corn, and ground beef.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) Rotel (diced tomatoes and green chilies), undrained
  • 1 can (15 ounces) corn, drained
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, crushed tortilla chips, chopped cilantro

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is softened. Drain off any excess grease.
  2. Stir in the taco seasoning packet and cook for 1 minute until fragrant.
  3. Add the kidney beans, black beans, pinto beans, diced tomatoes, Rotel, corn, and beef broth to the pot.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or longer for flavors to meld.
  5. Serve hot, garnished with your favorite toppings.

Notes

  • For a slower cooker version, brown the beef and onion on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
  • Adjust the amount of taco seasoning to your spice preference.
  • This soup is a great way to use up leftover taco fixings.
  • Consider this a great base for meal planning.

Nutrition

Find it online: https://kitchenslang.com/taco-soup-one-pot-fiesta-comfort/