Easy Taco Soup (30-Minute Ground Beef Recipe)

What Makes This Recipe Work

Building on browned beef and toasted taco seasoning gives the broth a chili base that canned ingredients alone cannot match. Choosing which cans to drain controls the final texture, and a squeeze of lime at the end brightens the whole pot.

Ingredients for Easy Taco Soup (30

• 1 1/2 lb (680 g) ground beef (85% lean)
• 1 medium yellow onion, diced
• 1 packet (1.25 oz) taco seasoning, or 2 tbsp homemade
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 (15 oz / 425 g) can pinto beans, drained and rinsed
• 1 (15 oz / 425 g) can corn kernels, drained
• 1 (15 oz / 425 g) can diced tomatoes, undrained
• 1 (8 oz / 227 g) can tomato sauce
• 2 cups (480 ml) chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp fresh lime juice, plus salt and black pepper to taste

How to Make Easy Taco Soup (30

1. Cook the ground beef and onion in a large pot over medium-high heat, breaking the beef into small crumbles, until the meat is browned and the onion is soft, 7 to 8 minutes. Drain excess fat if needed.
2. Stir in the taco seasoning, cumin, and chili powder and cook for 1 minute so the spices toast in the fat.
3. Add the black beans, pinto beans, corn, diced tomatoes with their juices, tomato sauce, and chicken broth. Stir to combine.
4. Bring to a boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, so the flavors meld and the soup thickens slightly.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle into bowls and set out toppings: tortilla strips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.

Tips for the Best Easy Taco Soup (30

• Rinse the beans to remove excess starch and keep the broth clean-tasting.
• Brown the beef well and let it get some color; that fond is what makes a dump soup taste cooked, not canned.
• For a 7 can taco soup shortcut, swap the broth for another can of beans or tomatoes and keep the same simmer.
• Taste after the lime juice goes in; acid wakes up the canned tomatoes more than extra salt does.

Variations and Substitutions

• Make chicken taco soup by swapping the beef for 1 lb of ground turkey or shredded rotisserie chicken stirred in at the end.
• Slow cooker taco soup recipes are nearly hands-off: brown the meat, transfer everything to the crockpot, and cook on low for 6 to 8 hours.
• For a vegetarian pot, skip the beef, add an extra can of beans, and stir in 1 cup of frozen corn.
• For a different Mexican-style bowl, try Chicken Tortilla Soup with homemade crispy strips on top.

How to Store and Reheat

• Refrigerate the soup without toppings for up to 5 days in a sealed container; the flavor improves on day two.
• Freeze for up to 3 months without the fresh toppings; thaw overnight, reheat on the stove, and add tortilla strips and avocado right before serving.

Easy Taco Soup (30 FAQ