Tired at 5 PM and seconds from ordering a forgettable pizza? This easy taco soup is your weeknight win: bold, cozy, and on the table fast. If you keep spices on hand, try our simple chicken taco seasoning blend for extra control over heat and salt.
Why You’ll Love It
- True one-pot wonder: Minimal dishes, maximum payoff.
- Big taco flavor: Savory spices, zesty tomatoes, and all your favorite toppings in a spoonable bowl.
- Fast: 30 minutes, start to finish—faster than delivery.
- Flexible: Make beef taco soup, turkey, or vegetarian—your call.
Ingredients
Pantry-heavy and weeknight-friendly. Use what you have—this Tex-Mex soup is forgiving.
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, undrained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken broth)
Using rotisserie chicken instead? See our quick ideas for leftover rotisserie chicken for easy protein swaps that still taste amazing.
Instructions
- Brown the beef: In a large pot or Dutch oven, cook beef and onion over medium-high heat until no longer pink. Drain excess fat.
- Season: Stir in taco seasoning and ranch mix for 30–60 seconds until fragrant.
- Big dump: Add beans, corn, Rotel, tomato sauce, and broth. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer 15–20 minutes so flavors meld.
- Taste & adjust: Add salt, pepper, or more chili heat if desired.
Topping Ideas (Non-Negotiable)
- Shredded cheddar or pepper jack
- Sour cream or Greek yogurt
- Diced avocado and fresh cilantro
- Crushed tortilla chips or strips
- Lime wedges for brightness
- A drizzle of avocado lime ranch if you like it creamy and zesty
Tips & Variations
- Only drain the beans: Keep the liquid from corn and Rotel for the right body—skip a watery broth and avoid sludge.
- Heat control: Choose mild or hot Rotel; add jalapeño or a pinch of cayenne for kick.
- Protein swaps: Ground turkey, chicken, or plant-based crumbles all work. For shredded chicken, stir it in during the simmer.
- Veggie add-ins: Bell peppers, zucchini, or a handful of frozen mixed veggies stretch it further.
- Party-friendly: Keep warm on low and set out a topping bar. Pair with buffalo chicken dip for game day.
Slow Cooker & Instant Pot
For set-and-forget slow cooker taco soup, brown beef and onion first, then transfer everything to the crock and cook on LOW 6–8 hours or HIGH 3–4 hours. For a pressure cooker, brown on Sauté, add the rest, seal, and cook 5 minutes on High; quick release after 10 minutes.
Storage & Reheating
- Fridge: Cool completely. Store airtight up to 4 days (tastes even better next day).
- Freeze: Portion into freezer-safe containers up to 3 months. Thaw overnight.
- Reheat: Warm gently on the stove or microwave; thin with a splash of broth or water if needed.
Common Mistakes to Avoid
- Overcooking the beef: Stop at no-longer-pink for tender bites, not pebbles.
- Draining everything: Only drain beans; keep corn and Rotel liquid for flavor and texture.
- Skipping the simmer: Those 15–20 minutes bring the weeknight soup from good to great.
- Forgetting toppings: Texture and freshness make the bowl.
FAQs
Can I make this in a slow cooker?
Yes. Brown beef and onion, then cook everything on LOW 6–8 hours or HIGH 3–4 hours. Finish with toppings.
What are the best toppings?
Cheese, sour cream, avocado, cilantro, crushed tortilla chips, and lime. Add pickled jalapeños for heat.
Is this healthy?
Use lean turkey, low-sodium beans and broth, and lighter toppings to keep it balanced and protein-packed.
Too thick or too thin?
Thin with more broth or water and rewarm. If thin, simmer uncovered a few minutes to reduce.
More to Try
- Leaner Chicken Taco Soup
- Mexican Chicken Soup (Caldo de Pollo)
- Air Fryer Sides in Under 30 Minutes
- How to Build a Charcuterie Board
Conclusion
This easy taco soup is a fast, flexible, and downright craveable dinner that saves your sanity. Keep the pantry basics on hand, simmer once, and you’ll have a one-pot taco soup everyone devours— weeknights upgraded.
Print
Easy Taco Soup (One-Pot Taco Soup for Busy Nights)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This easy taco soup is your weeknight win: bold, cozy, fast, and endlessly flexible. Made with pantry staples, it’s a one-pot meal everyone will devour.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, undrained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken broth)
Instructions
- In a large pot or Dutch oven, cook ground beef and diced onion over medium-high heat until beef is no longer pink. Drain excess fat.
- Stir in taco seasoning and ranch dressing mix. Cook 30–60 seconds until fragrant.
- Add black beans, pinto beans, corn (with liquid), Rotel (with liquid), tomato sauce, and broth. Stir well to combine.
- Bring soup to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
- Taste and adjust seasoning with salt, pepper, or chili heat as desired.
- Serve hot with desired toppings.
Notes
Top with shredded cheese, sour cream, diced avocado, crushed tortilla chips, lime wedges, and fresh cilantro. Try with ground turkey, plant-based crumbles, or rotisserie chicken. Only drain the beans—keep corn and Rotel liquid. Freezes beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: taco soup, easy dinner, weeknight soup, beef taco soup, one-pot meal