Description
This easy taco soup recipe combines ground beef, beans, corn, and a flavorful mix of taco and ranch seasonings to create a hearty, comforting meal perfect for busy weeknights. Ready in just 40 minutes, this one-pot dish is packed with bold southwestern flavors and is both family-friendly and delicious.
Ingredients
Meat and Oil
- 1 Tbsp olive oil
- 1 lb. ground beef
Vegetables and Beans
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup frozen corn
- 2 (10 oz.) cans diced tomatoes with green chiles
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can black beans, drained
Seasonings and Other
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 3 Tbsp tomato paste
- 2 cups water
Instructions
- Brown the beef: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until fully browned, breaking it apart with a spoon. Drain excess fat if using high-fat beef.
- Dice onion and mince garlic: While beef cooks, prepare the onion and garlic. Add them to the pot with beef and sauté until onions are soft and translucent.
- Add vegetables and beans: Stir in frozen corn, drained pinto beans, drained black beans, and diced tomatoes with green chiles including their juices. Mix well.
- Add seasonings and bring to boil: Incorporate tomato paste, taco seasoning, ranch seasoning, and water into the mixture. Stir to combine, increase heat to high, cover with a lid, and bring to a rolling boil.
- Simmer the soup: Reduce heat to medium-low once boiling and let the soup simmer uncovered for 15 minutes, stirring occasionally to blend flavors.
- Serve: Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro before serving.
Notes
- To make this soup vegetarian, substitute ground beef with plant-based crumbles or omit and increase beans.
- Feel free to add chopped jalapeños or hot sauce for extra spice.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
- For a thicker soup, simmer uncovered for longer or reduce the amount of water used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
