Description
This easy Taco Soup is a hearty one-pot meal, loaded with lean ground beef, beans, corn, crushed tomatoes, and classic Tex-Mex spices. It’s quick to prepare, packed with flavor, and can be made on the stovetop or in a slow cooker—perfect for busy weeknights or comforting family dinners. Customize with your favorite toppings for a delicious, satisfying bowl every time.
Ingredients
Main Ingredients
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 4–5 cloves garlic, minced
- 4 cups (946ml) beef or chicken broth or stock
- 1 (15 oz) (432g) can corn, drained
- 1 (15 oz) (425g) can black beans, drained and rinsed
- 1 (15 oz) (425g) can chili beans in chili sauce
- 1 (28 oz) (793g) can crushed tomatoes
- 1 (4 oz) (113g) can chopped green chiles
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Tortilla chips
- Sliced jalapeños
Instructions
- Brown the Beef and Aromatics (Stovetop) – In a large Dutch oven or pot over medium heat, cook the ground beef and chopped onions until the beef is no longer pink, about 5-7 minutes. Stir in the minced garlic and cook for 2 more minutes until fragrant.
- Add Soup Ingredients – Pour in the broth, then add the corn, black beans, chili beans, crushed tomatoes, and chopped green chiles. Stir in the chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and cayenne pepper to taste. Mix everything to combine well.
- Simmer the Soup – Cover with a lid and let the soup simmer for 15 minutes over medium-low heat, stirring occasionally. You can simmer longer if you like a deeper flavor.
- Serve – Ladle the soup into bowls. Top each serving with your choice of toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.
- Slow Cooker Option – Place raw ground beef in the bottom of the crockpot and break into small chunks. (Optionally, brown it first for extra flavor.) Add all remaining ingredients except toppings, and stir well. Cover with the lid and cook on high for 4-6 hours or low for 8-10 hours. Serve hot with desired toppings.
Notes
- This recipe is perfect for meal prep and freezes well; store leftovers in an airtight container for up to 3 months.
- Adjust spice level by adding more or less cayenne pepper or by including spicy toppings such as jalapeños.
- You can substitute ground turkey or chicken for the beef for a lighter version.
- Use vegetable broth instead of beef or chicken broth to make this soup vegetarian (be sure also to substitute or omit the chili beans if they contain meat).
- This soup thickens as it sits. If reheating, add a splash of broth or water for desired consistency.
Nutrition
- Serving Size: 1 generous bowl (about 2 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 50mg
