Dump Soup or Taco Soup
Experience comfort food at its finest with this quick and easy Dump Soup, also known as Taco Soup—a hearty, one-pot wonder that's perfect for busy weeknights or casual gatherings. This recipe combines tender ground beef, savory taco and ranch seasoning, and pantry-friendly ingredients like black beans, kidney beans, corn, and diced tomatoes, all simmered in a flavorful beef broth. With just 10 minutes of prep time and a 30-minute total cooking time, it’s a stress-free meal that delivers bold Tex-Mex flavors in every bite. Garnish with melty shredded cheddar cheese, a dollop of creamy sour cream, and a side of crunchy tortilla chips for the ultimate topping bar. Perfect for feeding a crowd or meal prep, this easy taco soup proves you can create a deliciously satisfying dinner with minimal effort.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 15-ounce can Canned black beans, rinsed and drained
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 1 15-ounce can Canned corn, drained
- 2 14.5-ounce cans Canned diced tomatoes
- 1 8-ounce can Canned tomato sauce
- 1 packet Taco seasoning
- 1 packet Ranch seasoning mix
- 2 cups Beef broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional, for topping)
- 1 cup Sour cream (optional, for topping)
- 1 bag Tortilla chips (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the ground beef to the pot. Cook it until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess grease if needed.
Stir in the taco seasoning and ranch seasoning mix, ensuring the beef is well-coated with spices.
Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and beef broth to the pot. Stir everything together.
Season with salt and pepper. Stir to combine.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning as needed.
Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and tortilla chips on the side, if desired.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
