Description

If you’re looking for an easy dinner idea that’s hearty, flavorful, and endlessly comforting, this Taco Soup recipe is about to become your new favorite. Bursting with seasoned ground beef, savory black beans, sweet corn, and vibrant tomatoes all simmered in a rich, taco-spiced broth, this soup captures everything you love about tacos in a warm, spoonable bowl. It’s a quick dinner, a healthy snack when portioned small, and a stellar addition to your rotation of easy recipes and food ideas for the week. Perfect for busy nights, potlucks, or whenever you’re craving cozy, delicious comfort, this Taco Soup comes together in just one pot and is topped with all your favorite fixings for a truly irresistible meal!

Ingredients

1 lb (450g) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes (with green chilies or plain)
1 can (8 oz) tomato sauce
2 cups beef broth (or substitute chicken/vegetable broth)
1 tsp olive oil

Optional Toppings:

Sour cream
Shredded cheddar cheese
Fresh cilantro
Sliced jalapeños
Crushed tortilla chips
Lime wedges

Instructions

Heat olive oil in a large Dutch oven or stock pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another minute.
Add ground beef, breaking it apart with a spoon. Cook until browned, about 5–7 minutes. Drain any excess fat.
Stir in taco seasoning, coating the beef mixture evenly. Cook for 1 more minute to release the spices’ aroma.
Add diced tomatoes, tomato sauce, black beans, corn, and beef broth. Stir until well combined.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Ladle into bowls and top with sour cream, shredded cheese, cilantro, jalapeños, tortilla chips, or lime wedges.
Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes