Southern Taco Soup
Warm up your soul with a comforting bowl of Southern Taco Soup, a hearty, flavor-packed dish that’s perfect for busy weeknights or cozy gatherings. Combining tender ground beef, zesty taco seasoning, and a medley of black beans, pinto beans, sweet corn, and tangy diced tomatoes with green chilies, this recipe brings bold Tex-Mex flavors to life. Enhanced with ranch seasoning and simmered in a rich beef broth, it strikes the perfect balance of spice and savoriness. Ready in just 40 minutes, this one-pot wonder is easy to prepare and endlessly customizable—top it with shredded cheese, a dollop of sour cream, crisp tortilla chips, or fresh cilantro for a vibrant finish. Whether you’re feeding a crowd or meal-prepping for the week, Southern Taco Soup is a satisfying, crowd-pleasing favorite that’s sure to become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 ounces) sweet corn, drained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 1 packet (1 ounce) taco seasoning
- 1 packet (1 ounce) ranch seasoning mix
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 cup shredded cheese, for topping (optional)
- 0.5 cup sour cream, for topping (optional)
- 2 cups tortilla chips, for serving (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning and ranch seasoning mix until the beef is evenly coated.
Add the black beans, pinto beans, diced tomatoes with green chilies, sweet corn, tomato sauce, and beef broth to the pot. Stir to combine.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary.
Serve hot, topped with shredded cheese, a dollop of sour cream, fresh cilantro, and tortilla chips, if desired.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 12341 mg | 537% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 50.8 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1401 mg | 108% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5670 mg | 121% | |
*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.
