What You’ll Love About This Recipe
This taco soup is a cozy, flavorful meal that comes together in minutes, perfect for busy weeknights or lazy weekends. You’ll love how easily it transforms simple pantry staples into something delicious.
- Quick & Easy – Just brown the meat, dump in the ingredients, and let it simmer while the flavors meld.
- Customizable – Swap in your favorite beans, veggies, or toppings to make it your own.
- Crowd-Pleasing – Hearty and satisfying, it’s a hit with both kids and adults at the table.
Recipe
This flavorful and hearty homemade taco soup is perfect for a quick weeknight dinner or a comforting meal on a chilly day. Packed with ground beef, beans, and a blend of spices, it’s easy to make and always a crowd-pleaser.
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- Optional toppings: shredded cheese, sour cream, tortilla chips, cilantro
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion to the pot and cook for 2-3 minutes until softened.
- Stir in the taco seasoning and ranch dressing mix until well combined.
- Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, tortilla chips, or cilantro.
Notes:
- This soup can be made in a slow cooker by browning the beef and onions first, then combining all ingredients in the slow cooker and cooking on low for 4-6 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Equipment:
Large pot or Dutch oven, stirring spoon, can opener
Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine:
Mexican-inspired
Serving:
Serves 6-8
Nutrition
This homemade taco soup is packed with protein and fiber while being low in calories. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Fat | 10g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Sodium | 850mg |
What To Serve With It
I love serving my taco soup with warm, buttery cornbread—it soaks up the broth perfectly and adds a cozy touch. A big bowl of crispy tortilla chips on the side is a must, too, for scooping up every last bite. Trust me, these pairings make the meal even more satisfying.
Cornbread Sides
Cornbread’s one of those sides that just makes taco soup feel complete, and it’s so versatile, you’ll never get bored. I love how its slightly sweet, crumbly texture balances the bold, spicy flavors of the soup. Sometimes I’ll whip up a classic buttermilk cornbread, or add a twist with jalapeños and cheddar for a little kick. If I’m short on time, I’ll grab a box mix and jazz it up with honey butter. Warm, fresh cornbread straight from the oven is the perfect way to soak up every last bit of soup. It’s comfort food at its best!
Tortilla Chips Pairing
While cornbread’s a fantastic companion to taco soup, let’s not forget about another classic: tortilla chips. They’re crunchy, salty, and perfect for scooping up every last bite. I love using thick, restaurant-style chips—they hold up better without getting soggy too fast. For extra fun, try flavored ones like lime or chili for a zesty kick. If you’re feeling fancy, warm them in the oven for a minute to make them extra crisp. And don’t forget to crumble a few on top of your bowl for added texture. Trust me, it’s a game-changer!
