Taco Soup

When the beef starts browning in the pot, it gives off the savory smell that makes this soup feel like it’s already underway. I break it into small crumbles as it cooks so there’s a little beef in every spoonful, not a few big pieces hiding under the broth. That’s the start of this Taco Soup: hearty, tomato-rich, and full of beans and corn.

The two seasoning packets do different jobs here. Taco seasoning brings the familiar warm spices, while ranch seasoning adds a savory, herby note that rounds out the tomato and beef. Stirring them into the beef and softened onion before adding the broth helps the seasoning spread through the pot instead of disappearing into the liquid.

The finished soup stays brothy enough to ladle, with plenty of beans and corn in each bowl. It’s a comforting one-pot dinner that doesn’t need a complicated finish.

Why the Seasoning Goes In Before the Broth

It’s easy to stir seasoning into a pot after the broth is in and assume it will spread evenly. In this soup, the better moment is while the browned beef and softened onion are still in the pot without all that liquid. The taco and ranch seasonings cling to the warm meat and onion, so they’re distributed throughout the base before the tomatoes and broth loosen everything.

That order also gives you a chance to catch dry pockets of seasoning before they become little clumps in the finished soup. Stir both packets through the beef and onion, then move right along to the canned ingredients and broth. There’s no need to cook the powders for a long time; just work them through the mixture. The taco spices and the more savory ranch notes then simmer together with the tomatoes, instead of tasting like separate layers added at different times.

It’s a small part of the method, but it makes the soup taste more cohesive from the first spoonful to the last. The seasoning isn’t floating on top or concentrated in one corner of the pot.

Why the Two Tomato Cans Give This Soup Its Balance

• Ground beef — The 85% lean beef brings a full, savory base without being as fatty as a higher-fat grind. If there’s excess fat after browning, drain it before adding the onion; otherwise, leave the beef in the pot.
• Taco and ranch seasonings — These packets are doing the heavy seasoning work, and they aren’t interchangeable: one gives the soup its taco-style spice, while the other adds a distinct savory, herby quality. Stick with both for the intended flavor.
• The two tomato cans — Plain diced tomatoes bring a straightforward tomato base, while the tomatoes with green chiles add a little chile flavor. Use the juices from both cans; they become part of the broth rather than something to drain away.
• Black beans and pinto beans — Using both gives the soup a mix of color and texture. Drain and rinse them before adding so the canning liquid doesn’t become part of the soup.
• Corn and beef broth — Canned corn is convenient and gives a sweet contrast to the seasoned broth; drain it first. Low-sodium beef broth keeps the soup savory without adding as much salt as regular broth would, while still letting the beef flavor carry through.

Build the Pot in the Right Order for a Full, Even Broth

Brown the Beef Without Leaving Large Clumps

Set a 6-quart pot over medium-high heat and add the ground beef. Cook for 6 to 8 minutes, breaking it up as it browns, until it reaches 160°F. Smaller crumbles cook more evenly and make the soup easier to eat. If you see excess fat pooling in the pot, drain it before moving on.

Soften the Onion, Then Stir in Both Seasonings

Add the diced onion to the beef and cook for 4 to 5 minutes, stirring occasionally. Look for softened onion rather than crisp, raw-looking pieces; it should be on its way to tender before the soup gets its liquid. Stir in the taco seasoning and ranch seasoning until they’re spread through the beef and onion. Avoid leaving a dry patch of powder tucked along the pot’s edge.

Add the Tomatoes, Beans, Corn, and Broth

Stir in the diced tomatoes with their juices and the tomatoes with green chiles and their juices. Add the drained, rinsed black beans and pinto beans, the drained corn, and the beef broth. Scrape around the bottom and sides as you stir so the browned beef and seasoning are incorporated. The pot will look loose at this point; that’s the right starting texture for soup.

Simmer Uncovered Until the Flavors Come Together

Bring the pot to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally. Keep the heat low enough for a gentle simmer rather than a hard boil, which can jostle the beans and make the broth reduce too quickly. The soup is ready when the broth tastes cohesive and the onion is tender.

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Taco Soup

Taco soup combines browned ground beef, beans, corn, and tomatoes in a savory broth seasoned with taco and ranch seasoning. Simmer it uncovered until the flavors come together for a hearty, chunky soup.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 1 packet (1 oz) taco seasoning
• 1 packet (1 oz) ranch seasoning
• 1 can (15 oz) diced tomatoes with juices
• 1 can (10 oz) diced tomatoes with green chiles with juices
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed
• 1 can (15 oz) corn drained
• 4 cups low-sodium beef broth

Equipment

• 1 6-quart pot

Method

 

1. In a 6-quart pot over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it up, until browned and it reaches 160°F; drain excess fat if needed.
2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Stir in the taco seasoning and ranch seasoning.
4. Stir in the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, and beef broth.
5. Bring the soup to a boil over medium-high heat.
6. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally.

Notes

For a less greasy soup, drain excess fat from the beef before adding the onion. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Ground turkey can replace the beef if desired.