Taco Soup with Beans
Warm up your weeknight dinners with this hearty and flavorful Taco Soup with Beans! Packed with protein-rich black and kidney beans, juicy ground beef (or turkey), and the vibrant spices of taco seasoning and cumin, this one-pot wonder is both comforting and quick to make. With just 40 minutes from prep to table, this soup is brimming with bold Tex-Mex flavors, thanks to ingredients like fire-roasted tomatoes, sweet corn, and a rich broth base. Serve it with crunchy tortilla chips, creamy sour cream, and a sprinkle of shredded cheddar for a customizable meal the whole family will love. Perfect for cozy evenings or casual gatherings, this easy taco soup recipe is sure to become your go-to for delicious, stress-free cooking.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 15-ounce can canned diced tomatoes (with juices)
- 1 8-ounce can canned tomato sauce
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 4 cups beef broth (or chicken broth)
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheddar cheese (optional topping)
- 0.25 cup sour cream (optional topping)
- 1 handful per serving tortilla chips (optional serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef (or ground turkey) to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if necessary.
Stir in the diced tomatoes, tomato sauce, black beans, kidney beans, corn, and broth.
Mix in the taco seasoning, ground cumin, salt, and black pepper. Stir until well combined.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt or spices, if needed.
Ladle the soup into bowls and garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream, if desired.
Serve with tortilla chips on the side or crumble them on top for added crunch.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 13010 mg | 566% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 41.5 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1056 mg | 81% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6126 mg | 130% | |
*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.
