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Avatar photoNico Martinez

Easy Taco Soup Recipe: A Hearty One-Pot Meal

This easy taco soup recipe combines ground beef, fire-roasted tomatoes, and Tex-Mex spices in a rich, satisfying broth—perfect for weeknights or meal prep.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 2 cups low-sodium beef broth
  • 1 packet (1 oz) taco seasoning mix

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. In a large pot over medium-high heat, warm the vegetable oil. Add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed, then stir in diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, to bloom the spices and enhance their flavor.
  3. Add fire-roasted tomatoes, tomato sauce, beef broth, kidney beans, corn, and taco seasoning. Stir well to combine, scraping the bottom of the pot to lift any browned bits.
  4. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to thicken and meld flavors.
  5. Taste and adjust seasoning, adding lime juice or cayenne if desired. Let rest 5–10 minutes before serving.
  6. Ladle into bowls and top with shredded cheese, sour cream, avocado, and crushed tortilla chips.

Nutrition

Calories: 287 | Carbohydrates: 31 | Protein: 22 | Fat: 10 | Fiber: 7 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
MAKE AHEAD: This soup tastes even better the next day. Prepare and refrigerate overnight for enhanced flavor.
SUBSTITUTIONS: Use ground turkey or plant-based crumbles. For a vegetarian version, substitute beef broth with vegetable broth.
PRO TIPS: Bloom spices in fat for deeper flavor. Use fire-roasted tomatoes for smoky depth. Always taste before serving and adjust with lime or heat as needed.
SERVING SUGGESTIONS: Serve with crushed tortilla chips, shredded cheddar, avocado, and sour cream. Pair with cornbread or a simple green salad.
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