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Bowl of hearty taco soup with toppings of cheese, avocado, and cilantro.

Taco Soup

Taco soup is a hearty and filling dish that combines classic taco ingredients into a warm and comforting soup, perfect for any occasion. It's easy to prepare and ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can mix with ground turkey or chicken for extra flavor.
  • 15 oz can corn (undrained) You can substitute with fresh corn.
  • 15 oz can black beans (undrained) You can add other beans for variety.
  • 15 oz can pinto beans (undrained)
  • 14.5 oz can diced tomatoes (undrained) Fresh tomatoes can be used as well.
  • 2 packets taco seasoning Check for gluten if necessary.
  • 1 packet dry ranch seasoning Ensure it's gluten-free if needed.
Toppings
  • 1 cup shredded cheese Use your favorite variety.
  • 1/2 cup sour cream Can be substituted with Greek yogurt.
  • 1/4 cup sliced jalapeños Adjust to taste for spice level.

Method
 

Cooking
  1. Brown the ground beef in a large pot and drain off the fat.
  2. Add the corn, black beans, pinto beans, and diced tomatoes into the pot.
  3. Stir in both taco seasoning packets and the dry ranch mix.
  4. Let it simmer on the stove for about 1 hour, stirring occasionally.
  5. Ladle into bowls and top with plenty of cheese, sour cream, and jalapeños.

Notes

If you have leftovers, let the soup cool before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw in the fridge before reheating.