flavorful Taco Soup recipe
This Taco Soup is an easy, flavorful one-pot meal made with ground beef, beans, corn, and tomatoes, seasoned with taco and ranch mix. Ready in under an hour, it’s perfect for busy nights. Top it with cheese, sour cream, or tortilla chips for extra deliciousness!
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 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 kernels, drained
- 1 can 15 oz diced tomatoes
- 1 can 4 oz diced green chilies
- 4 cups chicken or beef broth
- 1 cup water optional, for thinner soup
- Optional toppings: shredded cheese sour cream, avocado, cilantro, tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain excess fat.
- Add diced onion and minced garlic to the pot. Sauté until the onion is translucent.
- Stir in the taco seasoning and ranch dressing mix until well combined.
- Add the black beans, pinto beans, corn, diced tomatoes, green chilies, broth, and water (if using). Stir to combine.
- Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- Serve hot with optional toppings like shredded cheese, sour cream, avocado, cilantro, or crushed tortilla chips
Notes
- Flavor Boost: For a deeper flavor, consider browning the ground beef or turkey with a pinch of smoked paprika or cumin before adding the onions and garlic.
- Vegetarian Option: Replace the ground meat with plant-based crumbles or extra beans (like kidney beans) for a vegetarian version.
- Spice Level: Adjust the heat by using mild or hot taco seasoning, or add a dash of cayenne pepper for extra kick.
- Toppings Matter: Don’t skip the toppings! Fresh cilantro, a squeeze of lime juice, or a dollop of guacamole can elevate the dish.
- Make Ahead: This soup tastes even better the next day as the flavors meld together. Store in the fridge for up to 3 days or freeze for up to 3 months.
- Low-Sodium Option: Use low-sodium broth and canned ingredients, and reduce or omit the ranch dressing mix if watching sodium intake.