This taco soup comes together in about 30 minutes and is all made in one pot for a easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this dish is a gem for busy nights when time is tight, and everyone’s craving something comforting and satisfying.
Ingredients Breakdown
- 1 lb Ground Beef or Turkey
- 1 can Black Beans
- 1 can Corn
- 1 can Diced Tomatoes
- 1 packet Taco Seasoning
- 1 cup Beef or Vegetable Broth
- 1 Onion, chopped
- 1 Bell Pepper, chopped
- Salt and Pepper, to taste
- Optional Toppings: Sour Cream, Cheese, Cilantro
Instructions
Let’s Get Cooking!
Brown the Meat: In a large pot over medium heat, add a splash of olive oil and throw in your ground beef or turkey along with the chopped onion and bell pepper. Cook for about 5-7 minutes until the meat is nicely browned and the veggies are soft and translucent. Oh, the smell is incredible!
Season It Up: Next, add the taco seasoning to the meat mixture and stir until everything is well combined. I like to let it simmer for a minute so that all those flavors have a chance to meld. You’ll want to scrape the yummy bits off the bottom of the pot, don’t waste any of that goodness!
Mix in the Good Stuff: Now, mix in the black beans, corn, diced tomatoes (including juices), and broth. Bring it all to a boil, then reduce the heat and let it simmer for about 20 minutes. You’ll know it’s done when it looks thick and there’s a delightful aroma filling your kitchen.
Taste & Adjust: Taste your soup and add a couple pinches of salt and pepper to suit your preference. The best part is adjusting it just the way you love it!
Serve It Up: Ladle the soup into bowls and top with sour cream, cheese, and cilantro if you’re feeling fancy. And voilà, dinner is served!
Why I Love This Taco Soup
I can’t express how much I adore this recipe! It’s my go-to meal when I have a busy week ahead, and it fills my family’s bellies without breaking the bank. It’s one of those recipes that feels like a warm hug when life gets hectic. I’m a real sucker for meals that you can whip up in no time, and the best part is, like I mentioned it’s completely customizable! You can use whatever you’ve got on hand, making it a true lifesaver!
If you loved this taco soup, be sure to check out my Creamy Chicken Enchilada Soup, my Pioneer Woman Hamburger Soup, or my One-Pot Lasagna Soup!
Why This Recipe Works
Quick & Easy
This taco soup comes together all in one pot in under 30 minutes, perfect for those crazy weeknights when you’re crunched for time but still want to serve something nutritious and hearty. It’s the kind of recipe that any busy family needs in their arsenal, you know?
Budget-Friendly
Using affordable, everyday ingredients means this soup is easy on the wallet! Plus, since it’s packed with beans and veggies, it’s filling and satisfied without needing to splurge.
Customizable
You definitely have the freedom to mix up the ingredients! Don’t have black beans? Toss in kidney beans. No corn? Use extra veggies or even some rice. It’s forgiving in the best way!
Comfort Food
Every spoonful is loaded with tons of flavor! If you’re in the mood for something cozy and satisfying, this taco soup is going to hit the spot every time. Pair it with some crusty bread, and you’ve got yourself a meal!
Meal Prep Friendly
This soup is a perfect candidate for meal prep! Make a big batch over the weekend and have lunches ready for days. It stores well in the fridge and tastes even better after the flavors have melded more overnight!
Serving and Storage Tips
How to Serve This Taco Soup
Serve the taco soup with warm cornbread or tortilla chips seriously, it’s a match made in heaven! You can also throw in a side salad for a fresh crunch. And don’t forget the toppings, they make all the difference!
Storage
Store your leftovers in an airtight container in the refrigerator for up to 4 days. Just reheat on the stovetop or microwave until warmed through, easy peasy!
Freezer Friendly? Yes!
Absolutely! This taco soup is freezer friendly. Let it cool completely, then pour it into a freezer-safe container. It should keep well for about 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight and heat on the stovetop!
Reheating Instructions
To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until it’s heated through. If it’s too thick, you can add a splash of broth or water until it reaches your desired consistency.
And there you have it! A delicious taco soup that packs a punch in flavor and comfort with minimum effort. It’s going to be a recipe you turn to again and again!
So, what are you waiting for? Go grab those ingredients and get cooking, your family is going to thank you for it! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Quick and Easy Taco Soup
Ingredients
Method
- In a large pot over medium heat, add a splash of olive oil and cook the ground beef or turkey along with the chopped onion and bell pepper for about 5-7 minutes until browned and soft.
- Add the taco seasoning to the meat mixture, stir well, and let it simmer for a minute to meld the flavors.
- Mix in black beans, corn, diced tomatoes (with juices), and broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Taste and adjust the seasoning with salt and pepper as necessary.
- Ladle soup into bowls and top with sour cream, cheese, and cilantro.