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
Scale
- 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