Taco Soup with Pork and Beans
Warm up your weeknight dinners with this hearty and flavorful Taco Soup with Pork and Beans—a one-pot wonder that combines zesty taco-inspired spices, tender ground pork, and protein-packed black and pinto beans. Simmered with canned tomatoes, sweet corn, and fragrant aromatics like garlic, onion, and smoked paprika, this easy soup is bursting with bold Southwest flavors. Ready in just 45 minutes, it's a comforting and versatile dish that can be topped with shredded cheddar, creamy sour cream, and fresh cilantro for a customizable touch. Pair it with crunchy tortilla chips for the ultimate crowd-pleaser that’s perfect for busy nights or casual gatherings.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 15 ounces canned corn, drained
- 4 cups low-sodium chicken broth
- 1 package taco seasoning mix
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 cups tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, chili powder, ground cumin, and smoked paprika, and cook for an additional minute until fragrant.
Pour in the canned diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
Add the black beans, pinto beans, corn, and the taco seasoning mix. Stir to distribute the ingredients evenly.
Season the soup with salt and black pepper. Bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, stirring occasionally.
Taste the soup and adjust seasonings if necessary.
Ladle the taco soup into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Serve hot with tortilla chips on the side for a satisfying crunch.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 9.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1138 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.
