Taco Soup

A Hearty and Flavor-Packed One-Pot Meal

Warm up with this nourishing and easy-to-make Taco Soup. Packed with lean protein, fiber-rich beans, and vibrant vegetables, this comforting dish delivers bold Tex-Mex flavors in every spoonful. Perfect for busy weeknights, meal prep, or feeding a crowd, this taco soup is as wholesome as it is delicious.

PREP TIME: 10 minutes
COOK TIME: 25 minutes
COURSE: Main Course
CUISINE: Mexican-inspired
SERVINGS: 6 servings

EQUIPMENT:

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Can opener
• Ladle

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound lean ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 2 cups low-sodium beef or chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Shredded cheese, Greek yogurt, or avocado slices for serving (optional)

INSTRUCTIONS

Step 1: Cook the Protein

1. Heat olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon (about 5–7 minutes).
3. Drain excess grease if needed.

Step 2: Add Aromatics and Seasoning

1. Add diced onion to the pot and cook for 2–3 minutes until softened.
2. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Sprinkle taco seasoning over the mixture and stir well to coat the meat evenly.

Step 3: Add Beans and Vegetables

1. Add black beans, kidney beans, corn, diced tomatoes, and diced tomatoes with green chilies to the pot.
2. Pour in the broth and stir everything together.
3. Bring the soup to a gentle boil.

Step 4: Simmer and Serve

1. Reduce heat to low and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld together.
2. Season with salt and pepper to taste.
3. Ladle into bowls and top with chopped cilantro, shredded cheese, Greek yogurt, or avocado slices if desired.
4. Serve warm and enjoy your hearty Taco Soup!

TIPS:

• For a lower-sodium option, use no-salt-added beans and tomatoes.
• Make it vegetarian by omitting the meat and adding an extra can of beans or lentils.
• This soup stores well—refrigerate for up to 4 days or freeze for up to 3 months.

KEYWORD: Taco Soup, Tex-Mex, One-Pot Meal