Ultimate Taco Soup
Dive into comfort food heaven with this Ultimate Taco Soup, a flavorful, one-pot wonder that's perfect for busy weeknights or cozy weekends. Bursting with seasoned ground beef, hearty beans, sweet corn, and zesty Rotel tomatoes, this soup is simmered to perfection with a bold blend of taco spices, smoky cumin, and paprika. Ready in just 45 minutes, this easy recipe delivers big on flavor and versatility—top it with creamy sour cream, melty cheddar cheese, or crunchy tortilla chips for a truly customizable experience. Whether you're feeding a crowd or meal prepping for the week, this Ultimate Taco Soup is a satisfying, protein-packed meal that will have everyone coming back for seconds. Perfect as a gluten-free option and packed with pantry staples, this Tex-Mex favorite is a guaranteed winner!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (10 oz each) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 tablespoons taco seasoning blend
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 cup shredded cheddar cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
- 2 cups tortilla chips (optional for serving)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Stir in the taco seasoning, cumin, paprika, salt, and black pepper. Mix well to coat the beef and onions with the spices.
Pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. Stir to combine.
Add the kidney beans, black beans, and corn to the pot. Stir everything together and bring the mixture to a simmer.
Lower the heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust the seasoning as needed. If you prefer a thinner soup, you can add more beef broth at this stage.
Serve the taco soup hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Pair with tortilla chips for added crunch.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1093 mg | 23% | |
*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.
