Totally Easy Taco Soup
Warm, hearty, and bursting with bold Tex-Mex flavors, this Totally Easy Taco Soup is the ultimate weeknight dinner solution. Loaded with seasoned ground beef, tender beans, zesty diced tomatoes with green chilies, and sweet corn, every spoonful delivers a comforting balance of spice and savor. With just 10 minutes of prep and a one-pot cooking method, this recipe keeps things simple while maximizing flavor. A convenient combo of taco seasoning and ranch dressing mix elevates the broth into a rich, tangy delight, perfect for soaking up those crunchy tortilla chip toppings. Garnish with shredded cheddar cheese and a dollop of sour cream for a creamy, indulgent finish that’ll have your family reaching for seconds. This quick and easy taco soup is a must-try for anyone craving a cozy and satisfying meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15-ounce can, drained and rinsed black beans
- 1 15-ounce can, drained and rinsed kidney beans
- 1 cup frozen corn
- 4 cups beef broth
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 tablespoon olive oil
- 0.5 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 1 cup (optional, for topping) shredded cheddar cheese
- 1 cup (optional, for topping) sour cream
- 2 cups (optional, for topping) tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat if necessary.
Stir in the taco seasoning and ranch dressing mix, ensuring the beef is evenly coated with the spices.
Pour in the diced tomatoes with green chilies, black beans, kidney beans, frozen corn, and beef broth. Stir everything together.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the soup and season with salt and black pepper as desired.
Serve hot, and top each bowl with shredded cheddar cheese, a dollop of sour cream, and crumbled tortilla chips, if desired.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 717 mg | 15% | |
*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.
