Description
This hearty taco soup is packed with bold Tex-Mex flavors, tender ground beef, beans, corn, and tomatoes, all simmered in a zesty broth. It’s quick, comforting, and perfect for any weeknight meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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 (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons taco seasoning
- 1 tablespoon ranch seasoning mix
- 2 cups beef broth
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat a large pot over medium-high heat. Add olive oil and let it warm.
- Add diced onion and cook until soft. Stir in garlic and ground beef. Cook until browned and no longer pink.
- Drain any excess fat if needed. Keep everything in the same pot to build flavor.
- Stir in beans, corn, diced tomatoes with green chilies, crushed tomatoes, taco seasoning, ranch mix, and broth. Mix well.
- Bring to a boil, then reduce heat and simmer for 20 minutes. Stir occasionally.
- Taste and adjust with salt and pepper. Add a squeeze of lime juice if desired.
- Ladle into bowls. Top with shredded cheese, sour cream, green onions, and crushed tortilla chips.
Notes
- Use fire-roasted tomatoes for a smoky depth.
- Double the recipe and freeze portions for easy meals later.
- Add jalapeños or chipotle for extra heat.
- Top with crushed tortilla chips for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 55mg
Keywords: taco soup, easy soup recipe, tex mex soup, ground beef soup, quick dinner