Easy Taco Soup Recipe
This Easy Taco Soup is a cozy, hearty dish that's packed with flavor and perfect for busy weeknights!
Servings: 6 servings
Ingredients
For the Soup:
- 1 lb. ground chuck
- 1 medium yellow onion, diced
- 1 jalapeño pepper, seeds and ribs removed, diced
- 2 cloves garlic, minced
- 1 can red or pinto beans (15 oz.) or use your favorite
- 1 can black beans (15 oz.)
- 1 can corn (15 oz.)
- 1 cup water
- 2 cans petite-diced tomatoes (14.5 oz.)
- 1 1.25 oz. packet taco seasoning or 1-2 tbsp homemade taco seasoning
- 1 oz. packet ranch seasoning or 1 tbsp homemade ranch seasoning
- Kosher salt and freshly ground black pepper if needed
- Chopped fresh cilantro optional
- Sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, caramelized onions for topping
Instructions
Instructions:
- In a large pot or Dutch oven, over medium heat, add the ground chuck. Cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
- Add the diced onion and jalapeño to the pot. Cook for another 3-4 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Drain and rinse the red or pinto beans, black beans, and corn. Add them to the pot along with the petite-diced tomatoes (with their juices) and the water. Stir to combine.
- Sprinkle the taco seasoning and ranch seasoning over the mixture in the pot. Stir well to ensure all ingredients are evenly coated with the seasonings. Bring the soup to a gentle simmer.
- Allow the soup to simmer for about 20-30 minutes, stirring occasionally. If desired, adjust the seasoning with kosher salt and freshly ground black pepper. When ready, serve hot in bowls and top with your favorite toppings such as chopped cilantro, sliced avocado, or pico de gallo.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Can opener
- Spoon or spatula
- Measuring cups and spoons
Notes
- Customize the soup by adding your favorite toppings.
- Store leftovers in an airtight container for up to 3-4 days in the fridge.
- This soup freezes well for up to 3 months.
