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This easy taco soup is the ultimate comfort food—warm, hearty, and packed with bold flavors. It’s a one-pot meal that requires minimal effort but delivers a satisfying, protein-packed dish that’s perfect for busy weeknights.
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Cuisine: American
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6
Why You’ll Love Making It
- One-Pot Wonder – Everything cooks in a single pot, making cleanup a breeze.
- Easy & Beginner-Friendly – Uses simple ingredients and clear step-by-step instructions, perfect for new cooks.
- Hearty & Flavorful – Packed with protein, fiber, and bold taco spices for a satisfying meal.
- Great for Meal Prep – Make a big batch and enjoy leftovers throughout the week. The flavors only get better!
- Customizable – Swap proteins, adjust spice levels, or make it vegetarian with a few simple swaps.
Ingredients
- 1 tablespoon canola oil – For browning the beef and sautéing the veggies. Substitute with olive oil if preferred.
- 1 pound lean ground beef – Use 85% lean for a balance of flavor and less grease. Ground turkey or chicken also work.
- 1 medium sweet onion, diced – Adds natural sweetness and depth. Yellow or white onions work too.
- 1 red bell pepper, diced – Adds color and mild sweetness.
- 1 green bell pepper, diced – Slightly bitter, balancing the red bell pepper’s sweetness.
- 2 tablespoons tomato paste – Enhances the richness and depth of flavor.
- 3 cloves garlic, minced – Adds bold flavor and aroma.
- 2 (10-ounce) cans diced tomatoes & green chilies – Provides acidity, spice, and a juicy tomato base.
- 1 (15-ounce) can black beans, rinsed and drained – Adds protein and fiber.
- 1 (15-ounce) can kidney beans, rinsed and drained – Provides additional texture and nutrients.
- 4 cups beef stock – A rich, flavorful base. Substitute with chicken or vegetable stock if needed.
- 1 (1.25-ounce) package taco seasoning – The key to classic taco flavor. Use store-bought or homemade.
- ¾ cup frozen corn – Adds sweetness and a slight crunch. Fresh or canned corn can also be used.
- ⅓ cup chopped fresh cilantro leaves – Brightens up the flavors with a fresh, citrusy contrast.
- Kosher salt and freshly ground black pepper, to taste – Adjust seasoning as needed.
Instructions
Step 1: Brown the Beef
Heat 1 tablespoon canola oil in a large stockpot or Dutch oven over medium heat. Add 1 pound lean ground beef and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Use a wooden spoon to break the meat into crumbles. Drain excess fat.
Step 2: Sauté the Vegetables
Add 1 diced onion, 1 diced red bell pepper, and 1 diced green bell pepper to the pot. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 3: Add Tomato Paste and Garlic
Stir in 2 tablespoons tomato paste and 3 minced garlic cloves. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste is evenly distributed.
Step 4: Build the Soup Base
Pour in 2 (10-ounce) cans diced tomatoes & green chilies, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can kidney beans (rinsed and drained), 4 cups beef stock, and 1 (1.25-ounce) package taco seasoning. Stir well to combine.
Step 5: Simmer the Soup
Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Step 6: Add Corn and Final Seasoning
Stir in ¾ cup frozen corn and let it cook for 3-5 minutes until heated through. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Step 7: Finish and Serve
Remove from heat and stir in ⅓ cup chopped fresh cilantro. Ladle into bowls and serve immediately with your favorite toppings.
FAQs
Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the corn during the last 30 minutes of cooking.
Can I make this vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles, lentils, or an extra can of beans. Use vegetable stock instead of beef stock for a completely vegetarian version.
