Easy Taco Soup is full of flavor and ready in just 30 minutes! This cozy soup is full of ground beef, tomatoes, corn, beans, and lots of taco flavor. It’s a delicious one pot meal the whole family will enjoy.
If you need an easy, 30 minute soup recipe to keep on hand for those chilly days when you just don’t feel like cooking, this Taco Soup is it!
It’s spiced without being spicy so don’t worry about the little ones not being able to enjoy it. And everyone can add their own preferred toppings!
It’s full of ground beef, tomatoes, corn, and 2 kinds of beans so it’s hearty and comforting.
It also freezes really well so you could double the recipe and store half in the freezer for a day when you really don’t have the time or energy to cook!
Ingredients
- Ground beef – you could use ground turkey or chicken if you don’t eat beef.
- Onion
- Garlic
- Chili powder, cumin, paprika, dried oregano – these are all classic taco seasoning spices.
- Rotel
- Tomato sauce
- Broth – you could use beef or chicken. I used chicken because I had a batch of homemade bone broth on hand. I recommend using a low-sodium broth either way so that you can control how salty the soup is.
- Corn – I used frozen but I’m sure canned would also work.
- Black beans and kidney beans – you could use pinto beans in place of either one.
How To Make Taco Soup
- Cook meat. Cook ground beef and onion, breaking up the meat as it cooks. Drain and return to pan.
- Add seasonings. Add garlic, chili powder, cumin, paprika, dried oregano, and salt.
- Add everything else. Add Rotel, tomato sauce, broth, corn, and beans.
- Simmer. Cover and simmer for 15 minutes.
- Serve. Serve with desired toppings.
Variations
- If you want it spicy, add a diced fresh jalapeno!
How Long Is It Good For?
Taco Soup is good for up to 3 days. Make sure to store it in an airtight container in the fridge.
You can reheat it on the stovetop or microwave. You may need to add a little more broth to get it back to it’s soupy consistency.
Can You Freeze It?
This taco soup freezes perfectly! Let it cool completely and I like to use these soup containers. It will be fine in the freezer for up to 3 months.
When you are ready to serve it, let it sit in the fridge overnight and then reheat on the stovetop or microwave. It will probably need some more liquid (water or broth) to make it soupy again.
More Soup Recipes
- Sausage Tortellini Soup
- Broccoli Cheddar Soup
- Creamy Chicken Gnocchi Soup
- Slow Cooker Cheesy Potato Broccoli Soup
- Creamy Tomato Tortellini Soup
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Recipe
Taco Soup
Ingredients
- 1 teaspoon olive oil
- 1 pound ground beef
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 (10 ounce) cans Rotel tomatoes
- 1 (8 ounce) can tomato sauce
- 4 cups beef or chicken broth
- 1 ½ cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- optional toppings: sour cream, cheese, green onions
Instructions
- In a large pot, heat olive oil over medium-high heat. Add ground beef and onion and cook, breaking up the meat, until no pink remains. Drain and return to pot.
- Add garlic, chili powder, cumin, paprika, dried oregano, and salt. Stir until garlic is fragrant, about 30 seconds.
- Add Rotel, tomato sauce, broth, corn, and beans.
- Bring to a boil, cover, and lower to a simmer. Let simmer for 15 minutes.
- Serve with sour cream, cheese, and green onions on top, if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 72mgSodium: 273mgCarbohydrates: 31gFiber: 7gSugar: 4gProtein: 31g
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