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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
Cook Time 35 minutes
Total Time 45 minutes
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.