The Best Ever Taco Soup
Dive into a bowl of pure comfort with *The Best Ever Taco Soup*—a hearty, flavor-packed meal that combines the zesty spirit of tacos with the warmth of a savory soup. Perfect for busy weeknights, this one-pot wonder features seasoned ground beef, a medley of black and kidney beans, sweet corn, and tangy diced tomatoes, all simmered to perfection in a rich, spiced broth. Infused with taco seasoning and a hint of ranch for a creamy, irresistible twist, this soup comes together in just 40 minutes and serves six hungry diners. Top it with shredded cheddar cheese, a dollop of sour cream, diced avocado, or a sprinkle of fresh cilantro, and don't forget the crunchy tortilla chips for the ultimate dipping experience. Packed with bold flavors and easy-to-find ingredients, this taco soup will quickly become a family favorite that's as satisfying as it is simple to make!
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 lean-to-fat ratio)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes (with juices)
- 8 ounces Tomato sauce
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 15.25 ounces Sweet corn kernels, drained
- 2 cups Beef broth
- 2 tablespoons Taco seasoning
- 1 tablespoon Ranch seasoning (dry mix)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro
- Tortilla chips for serving
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease, if necessary.
Stir in the taco seasoning, ranch seasoning, salt, and pepper, mixing well to coat the beef evenly.
Add the diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, corn, and beef broth. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, diced avocado, or chopped cilantro.
Serve with tortilla chips on the side for dipping and enjoy!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.9 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1141 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.
