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A white ceramic bowl filled with hearty Taco Soup Recipe tomato‑based broth studded with ground beef, black beans, corn, and tomato chunks—topped with sliced avocado, a spoonful of sour cream, shredded cheese, and fresh cilantro leaves, with lime halves and a silver spoon resting beside it.

Taco Soup Recipe

A hearty, customizable Taco Soup Recipe made with ground beef, beans, corn and Mexican spices—ready in under an hour, budget‑friendly, and perfect for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: Mexican, Tex‑Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground beef 80/20 - or sub ground turkey
  • 1 medium Yellow onion - diced
  • 3 cloves Garlic - minced
  • 1 Bell pepper - diced any color
  • 1 14.5 oz Can diced tomatoes - undrained
  • 1 8 oz Can tomato sauce
  • 1 packet Taco seasoning - store‑bought or homemade
  • 1 packet Ranch dressing mix
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 4 cups Beef broth - sub chicken or vegetable broth
  • 1 15 oz Can black beans - drained & rinsed
  • 1 15 oz Can kidney beans - drained & rinsed
  • 1 15 oz Can corn kernels - drained

Equipment

  • 1 Large pot or Dutch oven (Heavy‑bottomed, 5–6 qt)
  • 1 Wooden spoon (For stirring)
  • 1 Can opener (For tomatoes & beans)
  • 1 Sharp knife (For chopping)
  • 1 Cutting board
  • 1 Ladle (For serving)

Method
 

  1. Browning the ground beef with onions mixture
    Top-down view of a white pot on a marble surface, showing browned ground beef mixed with sautéed diced onion, minced garlic, and chopped green bell pepper, with a wooden spoon stirring the mixture.
  2. Incorporating taco seasoning and ranch dressing packets
    Overhead image of a white Dutch oven containing tomato-based broth mixed with diced tomatoes and a cluster of spices—chili powder, paprika, ground cumin, dried oregano and a sprinkle of flour, ready to be stirred
  3. Adding drained beans and corn kernels into soup mixture
    Top-down shot of a white pot on a marble counter, showing three separate heaps of ingredients in broth: yellow corn kernels in the upper half, light brown pinto beans at lower left, and black beans at lower right, before stirring.
  4. Letting the soup simmer gently to develop rich, layered flavors
    Overhead view of a white enamel Dutch oven on a green cloth, filled with simmered taco soup studded with corn, black beans, red beans, ground beef, diced tomatoes and onions, garnished with chopped red onion and cilantro, tortilla chips scattered nearby.
  5. Serving the soup topped with shredded cheese, avocado and sour cream
    A close-up of a white ceramic bowl filled with hearty taco soup: visible are ground beef, beans, corn, and diced vegetables in a red broth, topped with a dollop of sour cream, sliced avocado, shredded cheddar cheese, and crispy tortilla strips, with a silver spoon resting inside.

Nutrition

Serving: 350gCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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