Easy Taco Soup
This Easy Taco Soup is a hearty one-pot Tex-Mex dinner made with seasoned ground beef, pinto beans, black beans, corn, tomatoes, and warm spices. Finished with fresh lime juice and customizable toppings, it is an easy, budget-friendly meal for busy nights.
Equipment
- large soup pot or Dutch oven
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- Can Opener
- ladle
Ingredients
- 1 lb lean ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 oz taco seasoning (1 packet or 2 tbsp homemade)
- 1 oz ranch seasoning mix (1 packet)
- 15 oz canned pinto beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 14.5 oz canned diced tomatoes, with juices
- 10 oz canned diced tomatoes with green chiles, with juices
- 1 1/2 cups frozen corn
- 3 cups low-sodium beef broth
- 1 lime, juiced
- salt and black pepper, to taste
- shredded cheddar cheese, for serving
- sour cream, for serving
- diced avocado, for serving
- sliced scallions, for serving
- chopped fresh cilantro, for serving
- crushed tortilla chips, for serving
Instructions
- Cook the ground beef and diced yellow onion in a large pot over medium-high heat for 7 to 8 minutes, breaking the meat apart, until no pink remains. Drain off all but about 1 tablespoon of the fat.
- Add the minced garlic, taco seasoning, and ranch seasoning. Stir constantly for 1 minute, until fragrant and lightly toasted.
- Add the drained pinto beans, drained black beans, diced tomatoes with their juices, diced tomatoes with green chiles and their juices, frozen corn, and beef broth. Stir to combine.
- Bring the soup to a boil over medium-high heat, about 5 minutes.
- Reduce the heat to LOW and simmer uncovered for 20 minutes, stirring occasionally, until the soup is slightly thickened.
- Remove the pot from the heat and stir in the lime juice. Taste and season with salt and black pepper.
- Let the soup rest for 10 minutes before serving so it thickens slightly and the flavors settle.
- Serve hot with shredded cheddar cheese, sour cream, diced avocado, sliced scallions, chopped cilantro, and crushed tortilla chips.
Notes
Store the soup in an airtight container in the refrigerator for up to 4 days; the flavor improves during the first 2 days. Freeze in portioned freezer bags for up to 3 months and thaw overnight in the refrigerator. Reheat over medium-low heat with a splash of broth if needed. Add the lime juice and toppings after reheating rather than before freezing.