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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup made with ground beef, black and pinto beans, corn, and tomatoes in a bold, vibrant broth. Simmered until the flavors meld, then topped with tortilla chips, cheddar, sour cream, jalapeños, and cilantro.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground meat
  • 1 lb ground beef or turkey
Beans and corn
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) corn, drained
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 3 cup beef or chicken broth
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Toppings
  • 0.25 cup cheddar For serving, as desired.
  • 0.25 cup sour cream For serving, as desired.
  • 0.5 cup tortilla chips For serving, as desired.
  • 0.25 cup jalapeños For serving, as desired.
  • 0.25 cup cilantro For serving, as desired.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot (Dutch oven) over high heat and add the ground beef or turkey. Cook until browned, then drain the fat.
Build and simmer
  1. Add the drained black beans, drained pinto beans, drained corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the same pot. Stir well to combine.
  2. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes. Stir occasionally so the broth thickens slightly and the flavors distribute.
Finish and serve
  1. Taste the soup and adjust seasoning as needed. Continue simmering briefly only if you add more seasoning and want it to blend.
  2. Ladle the taco soup into bowls and top with cheddar, sour cream, tortilla chips, jalapeños, and cilantro as desired. Serve immediately while the broth is hot.

Notes

For the thickest, most “scoopable” soup, simmer uncovered at medium so some liquid reduces. Store leftovers in an airtight container in the fridge for up to 3 days; freeze up to 2 months (add chips fresh when reheating). For a lighter option, use ground turkey and swap half the cheddar topping for additional cilantro and jalapeños for big flavor with less fat.