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Taco-Soup

Easy Taco Soup

This easy Taco Soup is a hearty, one-pot meal made with ground beef, beans, corn, and taco spices. It's perfect for busy weeknights and can be made on the stovetop, in a slow cooker, or using an Instant Pot.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 516
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef or ground turkey
  • 4 cloves garlic minced, or 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon black pepper freshly ground
  • 28 ounce crushed tomatoes undrained
  • 4 ounce diced green chilies
  • 15 ounce kidney beans rinsed and drained
  • 15 ounce black beans rinsed and drained
  • 17 ounce corn drained
  • 2 cups low-sodium beef broth

Equipment

  • Large Soup Pot

Method
 

  1. Heat a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess grease.
  2. Add the garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Stir well.
  3. Stir in the crushed tomatoes, diced green chilies, kidney beans, black beans, corn, and beef broth.
  4. Bring the soup to a low boil. Reduce heat, cover, and let it simmer for 20 minutes. Stir occasionally.
  5. Serve hot with your favorite toppings like shredded cheese, sour cream, tortilla chips, green onions, or avocado.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely and store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.