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A bowl of simple and hearty taco soup topped with cheese and cilantro.

Simple and Hearty Taco Soup

A quick and comforting taco soup filled with beef, beans, and vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 pound lean ground beef (80/20) Provides richness; can substitute leaner beef or turkey.
  • 1 medium yellow onion, diced Adds flavor and texture.
  • 2 cups beef broth or chicken broth Base for the soup.
  • 16 ounces canned pinto beans, drained and rinsed Adds bulk and protein; may swap for black beans.
  • 10 ounces canned diced tomatoes with chilies (e.g., Rotel) Provides acidity and spice.
  • 8 ounces tomato sauce Enhances the broth's flavor.
  • 4 ounces canned mild green chiles, diced Adds flavor; substitute with green bell pepper.
  • 3/4 cup frozen corn kernels Adds sweetness and texture.
  • 1/2 chopped green bell pepper, diced Adds freshness.
  • 1 ounce taco seasoning (1 packet or 2 tablespoons homemade) Key for flavor; adjust spice level as desired.

Method
 

Preparation
  1. Heat a large pot over medium-high heat and add the ground beef and diced onion. Cook until no pink remains and onions are softened.
  2. Drain off any excess fat and return the meat to the pot.
Cooking
  1. Pour in the broth, add the drained pinto beans, diced tomatoes with their juices, tomato sauce, green chiles, frozen corn, diced green pepper, and taco seasoning. Stir to combine.
  2. Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 15-20 minutes until vegetables are tender and broth has reduced slightly.
  3. Taste and adjust seasoning before serving.

Notes

Serve this soup with tortilla chips, cheese, and lime for a complete meal. The flavors marry well if refrigerated and reheated, and it can be frozen for later enjoyment.