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Taco Soup

Taco soup with bold Tex-Mex flavor: tender beans, corn, and diced tomatoes simmered into a savory broth and finished with melty cheddar, tangy sour cream, and crunchy tortilla chips. This one-pot version uses taco seasoning plus ranch dressing mix for an extra punchy, hearty texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef
  • 1 onion
  • 3 cloves garlic
Bean, corn, and tomatoes
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.75 cup tortilla chips crushed
  • 2 jalapeños sliced
  • 0.25 cup cilantro
  • 1 avocado

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and sauté aromatics
  1. Heat a large pot over medium-high heat, then brown the ground beef until cooked through and drain the fat.
  2. Add the diced onion to the pot and sauté for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup
  1. Add the black beans, kidney beans, corn, Rotel diced tomatoes with green chiles, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the pot, then stir to combine.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the flavors meld.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper.
  2. Serve hot with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, cilantro, and avocado on top.

Notes

Pro tip: simmer just until thickened slightly—if you want it heartier, simmer 5 minutes longer; if it gets too thick, add a splash of broth. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (add toppings fresh when reheating). For a lighter option, swap half the ground beef for extra-lean or use ground turkey while keeping the same seasonings.