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top down look at a generous serving of taco soup in a white bowl topped with avocado, sour cream and cheese. tortilla chips and other toppings can be seen around the bowl.
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5 from 1 vote

Taco Soup

This quick and easy Taco Soup recipe is a delicious and satisfying meal that's perfect for busy weeknights. Packed full of flavor and customizable with your favorite toppings, this soup is sure to become a new family favorite!
Course Main Dish, Soup
Cuisine Mexican
Keyword easy taco soup recipe, recipe for taco soup, taco soup, taco soup recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 301kcal
Author Trish - Mom On Timeout

Ingredients

  • 16 ounces extra lean ground beef
  • 1 yellow or red onion, diced
  • 2 garlic cloves minced
  • 2 tablespoons taco seasoning divided (or two packets)
  • 2 cups low sodium beef broth or stock
  • 14.5 ounce diced or crushed tomatoes fire roasted is particularly good in this recipe
  • 10.5 ounce RO*TEL Original Diced Tomatoes and Green Chilies
  • 15 ounces kidney beans 1 can, rinsed and drained
  • 15 ounces pinto beans 1 can, rinsed and drained
  • 15 ounces yellow corn 1 can, drained

Optional toppings

  • pico de gallo
  • shredded cheese
  • sour cream
  • green onions
  • avocado
  • cilantro
  • tortilla chips or strips

Instructions

  • Heat a dutch oven or large saucepan over medium-high heat and add in the ground beef. Cook until just a little pink remains, stirring frequently. Add the diced onion and cook until translucent, stirring frequently. Remove any excess grease.
  • Add the minced garlic and 1 tablespoon (or one packet) or taco seasoning and cook for 1 to 2 minutes, stirring frequently, making sure the garlic does not burn.
  • Add the beef broth or stock, tomatoes, remaining taco seasoning and Rotel tomatoes and stir to combine. Bring the soup to a boil over medium high heat, stirring occasionally, and then reduce the heat to medium.
  • Stir in the drained kidney beans, pinto beans and corn. Bring the mixture to a simmer and continue cooking for 10 to 15 minutes or until heated through.
  • Serve with your favorite toppings and enjoy!

Video

Notes

Storage Information
This taco soup can be stored in the refrigerator in an airtight container for up to 3 to 4 days.
To freeze, let the soup cool to room temperature and then transfer to a freezer-safe, airtight container and freeze for up to 3 months. To thaw, refrigerate overnight and heat on the stovetop or in the microwave until warmed through.

Nutrition

Calories: 301kcal | Carbohydrates: 43g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 272mg | Potassium: 1102mg | Fiber: 11g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 5mg