This flavorful taco soup is loaded with ground beef, two types of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!
Load it up with your favorite taco toppings and serve it with a slice of Mexican cornbread.
If you think soup can’t make a meal, this easy taco soup recipe will change your mind.
Why you’ll love this recipe
- quick and easy – It requires easy ingredients to stock and requires only 5 minutes of preparation!
- filling – It’s packed with protein from beef and beans to keep you feeling full.
- family friendly – Taco flavor and lots of fun taco toppings make it popular for all ages.
- leftovers – It heats up nicely and is freezer friendly.
Ingredient notes
- Ground beef – 90% to 93% lean ground beef.
- yellow onion and minced garlic
- his replacements – I suggest taking a small bite out of a piece of the jalapeno to judge how hot it is. They can vary quite a bit! Next, remove the ribs and as many of the seeds as you like.
- Tomatoes – A few boxes of roasted tomatoes for fire cubes.
- spice – I use a homemade taco seasoning mix but you can use Store-bought taco seasoning packetsIf you want.
- Diced green chili – A small can, drained.
- bean – Canned food Pinto beans and black beans.
- meat soup – Low sodium beef broth.
- frozen corn – There is no need to thaw it in advance. Just throw it in and the hot soup will heat it up.
- Corn starch – It’s not a super thick and creamy soup. But, I add enough cornstarch combined with a little water to add some body. If you’re using store-bought seasoning, it likely contains some type of thickener so you can skip this ingredient.
- Extras – Add your favorite taco toppings. I always set off Sour cream, coriander, Grated cheeseand Avocado. Crushed tortilla chips They are also a delicious choice!
How to make taco soup for the stove
- Cook the beef and onion in a Dutch oven or in a large soup pot, stirring to crumble the beef. Drain as much fat as possible from the pot and return to the heat.
- Stir in the garlic and jalapeno and cook while stirring until the jalapeno softens.
- Add the tomatoes, taco seasoning, green chile, pinto beans, black beans and all but about a quarter cup of the soup. Then bring to a boil, lower the heat, cover and cook for 15 minutes.
- Stir in the frozen corn and cook for a minute or two.
Professional tip
To add some body to the soup, combine the cornstarch with the reserved soup and add the solution to the soup. It will only take a minute or two to thicken slightly. If you’re using store-bought taco seasoning, it probably contains some type of thickener so you can skip this step.
Taco soup variations
- meat – Substitute Ground turkey or Askala chicken for the meat If using cooked chicken, simply mix it into the soup with the other ingredients.
- bean – This soup is delicious with bean, White beans, Or any beans you use to make chili. Feel free to replace the black beans and pinto beans with what you have in the pantry.
- Tomatoes – Substitute can of Rotel For one can of roasted tomatoes for fire cubes.
Storage tips
- cool – Transfer the cooled soup to an airtight container and refrigerate for up to 4 days.
- freeze – Allow the soup to cool completely, and then transfer it to a freezer-safe dish. To save space, I like to use freezer safe plastic bags and lay them flat to freeze. Once they are frozen solid, they can be stacked in the freezer.
- reheat – Heat individual portions in the microwave or heat a whole portion in a pot on the stove.
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Taco soup for the stove
This flavorful taco soup is loaded with ground beef, two types of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!
Component
- 1 pound Ground beef
- 1 Goblet Diced yellow onion
- 1 teaspoon minced garlic
- 1 his replacements, Seed as desired and dice
- 2 14.5 ounce Fire cans roasted tomatoes
- 2 spoons Homemade taco seasoning mix, or store bought (see notes below)
- 4 ounce Can diced green chilies
- 15 ounce can of pinto beans, Drain (but don’t wash)
- 15 ounce A can of black beans, Drain (but don’t wash)
- 4 cups Low sodium beef broth, divided
- 1 Goblet frozen corn, No need to defrost
- 2 teaspoons Corn starch
Optional extras
- Sour cream
- coriander
- Grated cheddar cheese
- Avocado
Instructions
-
Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break up the beef into small pieces, until done and the onion is softened, 6 to 8 minutes. Drain as much fat as possible from the pot and return to the heat.
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Stir in the garlic and jalapeno and cook, stirring, for two minutes.
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Stir in the tomatoes, taco seasoning, green chile, pinto beans, black beans and all but about a quarter cup of the soup (save for later). Bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, for 15 minutes. Stir in the frozen corn and cook for a minute or two.
-
Mix the cornstarch with the remaining soup and stir it into the soup. Mix until it thickens a little. It won’t be super thick, but it will add some nice body to the soup.
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Served with optional toppings.
Remarks
If you’re using store-bought taco seasoning, it probably contains some kind of thickener so you can skip the cornstarch solution.
diet
Calories: 248 KKL · Carbohydrates: 28 G · protein: 20 G · Fat: 6 G · Saturated fat: 2 G · Polyunsaturated fat: 0.5 G · Unsaturated fat: 3 G · trans fat: 0.4 G · Cholesterol: 37 mg · sodium: 803 mg · potassium: 844 mg · fiber: 8 G · Sugar: 3 G · vitamin: 333 IU · Vitamin C: 13 mg · calcium: 79 mg · iron: 4 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
