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–+ servings
Taco Soup 1

One-Pot Taco Soup

This hearty one-pot taco soup combines the beloved flavors of traditional tacos with the comforting warmth of homemade soup. Perfect for meal prep, feeding a crowd, or simply enjoying on a chilly evening, this versatile soup delivers exceptional taste with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch Oven or Large Pot
  • Wooden Spoon

Ingredients
  

Soup Base

  • 1 pound lean ground beef or ground turkey for a lighter option
  • 1 medium onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 tablespoon olive oil
  • 1 packet taco seasoning 1.25 oz
  • 1 packet ranch dressing mix 1 oz

Beans and Vegetables

  • 1 can black beans 15 oz, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can diced tomatoes with green chilies 14.5 oz
  • 1 can corn kernels 15 oz, drained (or 1½ cups fresh corn)
  • 1 can tomato sauce 8 oz
  • 2 cups beef broth or vegetable broth for vegetarian version
  • salt and pepper to taste

Optional Toppings

  • sour cream or Greek yogurt
  • shredded cheese
  • diced avocado
  • crushed tortilla chips
  • fresh cilantro chopped
  • lime wedges

Instructions
 

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks.
  • Add the diced onion to the browned meat and cook for 3-4 minutes until translucent and fragrant. Then add the minced garlic and diced bell pepper, cooking for another 2 minutes.
  • Sprinkle the taco seasoning and ranch dressing mix over the meat and vegetable mixture. Stir continuously for about 1 minute to toast the spices and release their essential oils.
  • Add the diced tomatoes with green chilies, tomato sauce, corn, and all three types of beans to the pot. Pour in the beef broth and stir everything together until well combined.
  • Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld together while slightly reducing the liquid.
  • Taste and adjust seasoning with salt and pepper as needed. Serve hot with your choice of toppings.

Notes

This soup freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers.
For a vegetarian version, skip the meat entirely and use vegetable broth instead of beef broth. Consider adding extra beans or diced mushrooms for texture and protein.
If you prefer a thicker soup, simmer uncovered for 5-10 additional minutes or mash some of the beans against the side of the pot.
For slow cooker method: Brown the meat and sauté aromatics first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 22gFat: 9gSaturated Fat: 3gSodium: 890mgFiber: 10gSugar: 6g
Keyword Taco Soup, One-Pot Meal, Mexican Soup, Comfort Food, Easy Dinner
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